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- 1½ tablespoons Basso® extra-virgin olive oil
- 1½ teaspoons Allessia® apple cider vinegar
- 1 teaspoon Aurora® honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon Aurora® salt
- ⅛ teaspoon black pepper
- 1 small clove garlic, finely chopped
- 1 can (540 ml) Aurora® white kidney beans, rinsed and drained
- ½ jar (157 ml) Allessia® La Bomba hot antipasto spread
- ¼ small red onion, thinly sliced
- 3 tablespoons fresh parsley, chopped
- Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl.
- Stir in all remaining ingredients; refrigerate until serving.
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