Italian Antipasto Bean Salad (Printable Version)

A vibrant mix of beans, salami, provolone, and fresh vegetables with a zesty Italian dressing.

# What You’ll Need:

→ Beans

01 - 1 can (15 oz) cannellini beans, drained and rinsed

→ Meats & Cheese

02 - 3.5 oz Italian salami, sliced into thin strips
03 - 3.5 oz provolone cheese, cut into small cubes

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red bell pepper, sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, diced
08 - 1/4 cup pitted black olives, halved
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper

# Step-by-Step Guide:

01 - In a large bowl, combine the cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, olives, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until thoroughly combined.
03 - Pour the dressing over the salad mixture and toss gently to evenly coat all ingredients.
04 - Taste and adjust seasoning if necessary. Chill the salad for 10 minutes if desired before serving.
05 - Serve garnished with additional parsley or a drizzle of olive oil.

# Additional Tips::

01 -
  • It comes together in 15 minutes but tastes like you've been thinking about it all day.
  • The beans are substantial enough to feel like real food, not just a side dish excuse.
  • It's the kind of thing you can throw together on a weeknight or set out when people drop by unexpectedly.
02 -
  • Don't add the cucumber until the last possible moment before serving, or it'll lose its snap and make the whole bowl watery.
  • The dressing needs to come together in something with a tight lid or sealed jar—whisking by hand sometimes leaves you with separated oil and vinegar instead of actual dressing.
03 -
  • Rub the oregano between your palms before it hits the dressing—it wakes up the flavor in a way that makes a real difference.
  • Taste the beans and onion separately after the salad has rested; if something feels missing, it's usually more salt or a tiny squeeze of lemon juice to brighten things up.
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