Antipasto-Style Italian Bean Salad
Discover our easy high protein Antipasto-Style Italian Bean Salad. No cooking required, ready in 15 minutes and perfect for summer gatherings.
Servings: 6 side servings
Calories: 454kcal
Equipment
- Jar with lid To shake and mix the lemon balsamic vinaigrette
Ingredients
Salad Dressing
- ¾ cup Lemon White Balsamic Vinaigrette prepared and mixed *see recipe
- 1 teaspoon dried oregano
- 2 cloves garlic fresh peeled and minced
Italian Bean Salad Ingredients
- 15 ounces garbanzo beans
canned (also known as chickpeas) - rinsed well - 15 ounces Cannellini beans canned (also known as white beans) rinsed well
- 1 and ⅓ cups cucumbers 3 small Persian cucumbers or 1 English cucumber
- 1 large red bell pepper or 6-7 sweet mini peppers chopped (about a cup chopped)
- ¼ cup onions finely chopped
- ½ cup pepperoncini chopped
- 4 ounces provolone cheese diced (about 1 cup)
- 4 ounces pepperoni diced (about 1 cup)
- ⅓ cup parsley fresh chopped - optional
- salt and black pepper to taste
Instructions
Prepare Salad Dressing
- Add the ingredients to make the Lemon white balsamic vinaigrette in a jar with lid. (⅓ cup extra virgin olive oil, ¼ cup white balsamic, 1 teaspoon dried Italian dressing, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt and pepper to taste) Then add the minced garlic and 1 teaspoon of dried oregano. Close the lid to seal the jar and shake and mix until well combined. Set aside.
- In a colander, rinse the garbanzo beans and cannellini beans until the water is clear. Shake to remove any excess water. Remove any little bean skins that have been removed from the beans and discard. Place in a large salad bowl.
- Prepare and chop cucumbers, red bell pepper, onion, pepperoncini, provolone cheese, pepperoni, parley and place in the salad bowl along with the beans.
- Give the lemon white balsamic vinaigrette one more vigorous shake and pour over the antipasto style Italian bean salad. Toss the salad. Taste and adjust seasoning as desired.
- Enjoy!
Video
Notes
Storage: The easy bean salad is best enjoyed the day it is made. If you want to enjoy this fresh Mediterranean salad over the next 3 to 4 days, hold off on adding the salad dressing until you are ready to serve. Store the Italian bean salad and the Lemon White Balsamic vinaigrette dressing separately until you are ready to eat it.
Substitutions: Feel free to swap out the antipasto ingredients with your favorite additions and fresh herbs. Maybe you would like artichokes instead of pepperoncini or salami instead of pepperoni. You get the idea - make this salad your own.
Nutrition
Serving: 1side salad | Calories: 454kcal | Carbohydrates: 37g | Protein: 19g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 863mg | Potassium: 421mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1352IU | Vitamin C: 43mg | Calcium: 246mg | Iron: 4mg
