Dense Bean Salad

Serves 5
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Directions

  1. 1Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese.
  2. 2Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese.
  3. 3Dice the cucumbers, slice your tomatoes in half, chop the parsley, finely mince your shallot, and thinly slice your calabrese.
  4. 4Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl.
  5. 5Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl.
  6. 6Add the cucumbers, tomatoes, parsley, shallot, and calabrese to a bowl.
  7. 7Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
  8. 8Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
  9. 9Add in the grated parmesan, mini mozzarella balls, sliced olives, and pepperoncini.
  10. 10Rinse and drain your chickpeas and white beans and add them to the bowl.
  11. 11Rinse and drain your chickpeas and white beans and add them to the bowl.
  12. 12Rinse and drain your chickpeas and white beans and add them to the bowl.
  13. 13In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning.
  14. 14In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning.
  15. 15In a large cup add the olive oil, red wine vinegar, garlic, lemon juice, mustard, sea salt, pepper, and Italian seasoning.
  16. 16Use a milk frother to blend until creamy.
  17. 17Use a milk frother to blend until creamy.
  18. 18Use a milk frother to blend until creamy.
  19. 19Pour the dressing over the top of the salad ingredients and toss aggressively.
  20. 20Pour the dressing over the top of the salad ingredients and toss aggressively.
  21. 21Pour the dressing over the top of the salad ingredients and toss aggressively.
  22. 22Enjoy!
  23. 23Enjoy!
  24. 24Enjoy!

Ingredients

  • 1 bag Persian cucumbers
  • 1 bag Persian cucumbers
  • 1 bag Persian cucumbers
  • 1 container cherry tomatoes
  • 1 container cherry tomatoes
  • 1 container cherry tomatoes
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 bunch parsley
  • 1 container mini mozzarella balls
  • 1 container mini mozzarella balls
  • 1 container mini mozzarella balls
  • 1 container calabrese or salami
  • 1 container calabrese or salami
  • 1 container calabrese or salami
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can chickpeas
  • 1 can white beans
  • 1 can white beans
  • 1 can white beans
  • 0.5 jar sliced kalamata olives
  • 0.5 jar sliced kalamata olives
  • 0.5 jar sliced kalamata olives
  • 0.5 jar sliced pepperoncinis
  • 0.5 jar sliced pepperoncinis
  • 0.5 jar sliced pepperoncinis
  • 1 cup grated parmesan cheese
  • 1 cup grated parmesan cheese
  • 1 cup grated parmesan cheese
  • 2 cloves grated garlic
  • 2 cloves grated garlic
  • 2 cloves grated garlic
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 0.25 cup red wine vinegar
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 tbs dijon mustard
  • 2 tbs dijon mustard
  • 2 tbs dijon mustard
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 1 tsp Italian seasoning
  • 0.5 juice of a lemon
  • 0.5 juice of a lemon
  • 0.5 juice of a lemon

Equipment

milk frotherbowllarge cup

Tips

  • Use a milk frother to blend the dressing until creamy and fluffy without the mess of a blender.
  • This salad keeps well in the fridge for about 4 days, but is still good for about a week.