Mediterranean Bean Salad (by Terri Luciana)


  • 15.5 oz can cannellini beans, rinsed thoroughly
  • ¼ c Boscoli Italian Olive Salad
  • 2-3 Tbsp olive oil (to taste)
  • 2-3 tsp cuisine perel spicy pecan vinegar (to taste)
  • ¼ c red bell pepper, chopped small
  • ¼ c vadalia onion, chopped
  • ½ c arugula, washed
  • 2 Tbsp toasted pine nuts (Try Diamond of California Nuts)
  • 1 tomato, chopped medium
  • sea salt & ground white pepper (to taste)
  • ¼ c feta cheese, crumbled sprinkled on top before serving
  • fresh parsley for garnish


Throughly mix all ingredients together in bowl, except cheese,parsley and pine nuts. Refrigerate 30 minutes for flavors to marinate and intensify. Mix before serving, mix in roasted pine nuts, and sprinkle with cheese and parsley.

* Original recipe can be found on Just A Pinch Recipes website.

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