No-Cook Cannellini Salad with Pesto Dressing

• 2 19-oz. cans cannellini beans, rinsed and drained
• 3 cups shredded red cabbage
• 23 cup thinly sliced green onions
• 2 to 3 Tbs. prepared basil pesto
• 1 Tbs. chopped capers

1. Combine all ingredients in large bowl.
2. Let stand 15 to 30 minutes to allow flavors to meld.
3. Serve at room temperature.

cannellini beans, shredded red cabbage, green onions, basil pesto, capers

Taken from www.vegetariantimes.com/recipe/no-cook-cannellini-salad-with-pesto-dressing/ (may not work)