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Tuscan White-Bean Salad

kept byzafera

2 (15 ounce) cans cannellini beans , rinsed and drained well
1 (6 ½ ounce) jar marinated artichoke hearts , drained and coarsely chopped
1 (12 ounce) can tuna in water , drained and flaked
1⁄3; cup kalamata olive , coarsely chopped
¼ cup chopped parsley
3 tablespoons pesto sauce
3 tablespoons balsamic vinegar
2 tablespoons olive oil
fresh ground black pepper



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