COMBINE the beans, carrots, celery, sun dried tomatoes, scallions and black olives in a large salad bowl. Set aside.
WHISK together the pesto, vinegar and garlic in a small bowl. Slowly in a thin stream, whisk in the olive oil, whisking constantly until combined. Season with salt and pepper.
POUR the dressing over the bean salad and mix well. Cover and refrigerate for 30 minutes prior to serving. Just before serving, add in the fresh basil, gently toss the salad. Garnish the salad with the toasted pine nuts.
* To toast pine nuts: Add the nuts to a dry skillet and toast over medium heat until lightly browned, shaking the pan occasionally. Watch carefully to prevent burning.