Tuscan Bean Salad With Artichoke Hearts

• 4 sun-dried tomatoes, packed in oil, drained
• 1 fennel bulb (with or without fronds)
• 14 ounces marinated artichoke hearts, drained
• 14 cup olive, preferably black
• 19 ounces can mixed bean medley
• 14 cup pesto sauce

1. Finely chop sun-dried tomatoes.
2. Place in large bowl.
3. Cut out and discard core from fennel.
4. Slice fennel into thin strips.
5. Coarsely chop fennel fronds (the feathery green tops).
6. Add to bowl.
7. Thickly slice artichokes.
8. Add to bowl.
9. If using whole olives, pit, then cut in half.
10. Add olives to bowl.
11. Add beans and pesto.
12. Toss to evenly mix.

tomatoes, fennel, hearts, olive, mixed bean medley, pesto sauce

Taken from www.food.com/recipe/tuscan-bean-salad-with-artichoke-hearts-350533 (may not work)