Antipasto Bean Salad

Name: Antipasto Bean Salad
Cuisine: Italian
Ingredients: 1 English cucumber, diced and de-seeded; 1 container cherry tomatoes, halved; 0.25 cup minced parsley; 1 shallot, minced; 0.33 lb genoa salami, sliced; 0.33 cup chopped Kalamata olives; 1 cup grated parmigiano reggiano (or pecorino); 1 8oz container pearl mozzarella, drained; 0.33 cup sliced pepperoncini; 1 Tbsp brine; 1 can cannellini beans, drained and rinsed; 1 can chickpeas, drained and rinsed; 2 cloves garlic; 1 Zest of lemon; 1 Juice of lemon; 0.25 cup red wine vinegar; 0.33 cup olive oil; 2 tsp Dijon mustard; Salt; pepper

Serves 1

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Antipasto Bean Salad

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Serves 1

Directions

1Combine all listed ingredients for the Antipasto Bean Salad in a large bowl.
2Whisk together all the ingredients for the vinaigrette.
3Pour the vinaigrette over the salad and mix well.
4Refrigerate the salad to allow it to marinate.

Ingredients

1 English cucumber, diced and de-seeded
1 container cherry tomatoes, halved
0.25 cup minced parsley
1 shallot, minced
0.33 lb genoa salami, sliced
0.33 cup chopped Kalamata olives
1 cup grated parmigiano reggiano (or pecorino)
1 8oz container pearl mozzarella, drained
0.33 cup sliced pepperoncini
1 Tbsp brine
1 can cannellini beans, drained and rinsed
1 can chickpeas, drained and rinsed
2 cloves garlic
1 Zest of lemon
1 Juice of lemon
0.25 cup red wine vinegar
0.33 cup olive oil
2 tsp Dijon mustard
Salt
pepper

Antipasto Bean Salad

Antipasto Bean Salad

Directions

Ingredients

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