• 1 can Cento Black Beans (19 oz), drained and rinsed
  • 1/2 cup Cento Spanish Stuffed Queen Olives, chopped
  • 1 Bellino Whole Garlic Cloves, minced
  • 2 tbsp Bellino Balsamic Vinegar of Modena
  • 1 tbsp Cento Imported Extra Virgin Olive Oil
  • Cento Ground Black Pepper, to taste
  • Fresh Basil Leaves, chopped, to taste
  • 1 cup Green Peppers, diced
  • 1/2 cup Red Bell Pepper, diced
  • 1/2 cup Yellow Bell Pepper, diced
  • 1/2 cup Tomatoes, diced
  • 1/4 cup Red Onion, diced


In a serving bowl, stir beans and olives to blend. Add onion, garlic, balsamic vinegar, olive oil, black pepper and basil, toss to mix well and refrigerate for one hour. Shortly before serving, toss with peppers and tomatoes. Serves 6-8.

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