Musco Family Olive Co.


			Burgundy Olives with White Beans, Roasted Red Bell Peppers and Pepperoncini
			Makes 4 servings

			1 cup		Burgundy Olives ™, drained
			1/2 cup		Pepperoncini, drained
			1/4 cup		Large white beans
			1/4 cup		Roasted red bell peppers, drained and cut into 1/2 inch wide strips
			2 tbsp		Extra virgin olive oil
			1 tsp		Red wine vinegar
			1 tsp		Dijon mustard
			To taste		Black pepper

			To Prepare:
			1.		Combine olive oil, vinegar and mustard. Mix to blend.
			2.		Add olives, pepperoncini, white beans and red bell peppers. Toss to coat.
			3.		Serve chilled or at room temperature.

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