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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 tsp. 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. Cut up pineapple, avocado and mango; add banana chips, coriander, raspberry vinaigrette or poppy seed dressings and nuts. Mix gently, adding fresh lime juice.
2. Serve on platter adding ginger slices and toasted sesame seeds as garnish.

Makes 6 to 8 servings.

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