Place the beans, sun-dried tomatoes, olives, parsley, vinegar, and olive oil in a salad bowl.
Toss well to combine.
Taste and add salt and pepper, as desired.
Toss again and serve or refrigerate until ready to eat.
White beans:If you can't find cannellini beans, also known as white kidney beans, feel free to use Great Northern beans or anything labeled "white beans." Navy beans, butter beans, and lima beans will all work well in this recipe.Time saving tips:Look for sun-dried tomatoes in a jar which have already been julienned (sliced in strips). And look for olives with the pits removed and that have already been sliced.Storing:Leftover salad can be covered and refrigerated for up to 3 days.