This salad can be prepared ahead and stored several hours before serving.

Tuscan White Bean Italian Salad

3 (19-ounce) cans cannellini (white kidney beans), rinsed and drained
1/2 cup diced red onion
2 tomatoes, seeded and diced
1 tablespoon fresh minced rosemary or 1 teaspoon dried
6 sun-dried tomatoes, packed in oil, minced
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1 cup coarsely chopped fresh parsley
1/2 teaspoon salt and pepper to taste
1 cup T. Marzetti Three cheese Italian Dressing

1. In a large bowl, combine all ingredients with three cheese Italian dressing. Toss well and serve. Store remaining portion covered in refrigerator.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of T. Marzetti Company, member of The Association For Dressings and Sauces.