Ingredients:
- 1 (1-pound) package Camellia Brand Cannellini Beans (or substitute Great Northern Beans)
- 1 (32 ounce) jar Italian Olive Salad
- ¼ pound Genoa salami, thinly sliced
- ¼ pound coppa or prosciutto, thinly sliced
- ¼ pound Mortadella, thinly sliced
- 1 cup Provolone cheese, diced
Directions:
- Cook cannellini beans until just tender.
- Drain, rinse and reserve.
- Mix all ingredients together and refrigerate for at least an hour before serving.
- Store, covered well, in the refrigerator for up to 5 days.