1 cup 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
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.