2 cans (14 ounces each) cannellini beans, drained and rinsed
1 can (8 1/2 ounces) artichokes in water, drained and quartered
3 tablespoons chopped, fresh mint
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, minced
Freshly ground pepper, to taste
1/4 cup shaved Parmesan cheese, optional

Put beans, artichokes and mint in a medium bowl. In a small bowl combine olive oil, vinegar, garlic and pepper; pour over beans and artichokes. Toss gently. To serve, top with Parmesan cheese, if desired.

Servings: 6

Submitted by: Canned Food Alliance