# Antipasto Bean Salad

This easy antipasto bean salad is perfect for meal prepping and gets better as it marinates in the fridge.

- Cuisine: Italian
- Category: Salad
- Language: en

## 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

## Instructions

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

## Source

- Original video: https://www.instagram.com/reel/C5yUpzDuhwc/?igsh=MWl4YnZqM24wNmQ0dg==
- Recipe page: https://www.cliprecipe.com/recipe/4e37b973-b7c7-47d8-b370-a4013406b03a
- Extracted: 2025-12-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt