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Antipasto Bean Salad Recipe

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3.9 from 62 reviews

A vibrant and tangy Antipasto Bean Salad combining cannellini beans, chickpeas, and an array of marinated vegetables tossed in a flavorful herbed dressing. Perfect for a light lunch or as a side dish, this salad is easy to prepare with jarred ingredients and packs a punch of Mediterranean flavors.

Ingredients

Marinade

  • 1/2 medium red onion, thinly sliced
  • 1 tsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1 tsp dry oregano
  • Juice of half a lemon
  • Kosher salt, to taste

Bean Salad

  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/3 cup pepperoncini, sliced (about 12 whole peppers)
  • 4 oz jar mini cherry peppers, drained
  • 1/3 cup roasted red bell pepper strips, drained
  • 4 oz jar marinated artichoke hearts, drained and chopped
  • 1/4 cup sun-dried tomatoes packed in oil, drained and julienned
  • 10 gherkins, sliced
  • 1/4 cup castelvetrano olives, pitted and chopped
  • 1/3 cup crumbled “feta” (tofu feta recommended)
  • 1/3 cup parsley or cilantro

Dressing

  • 1 clove garlic, grated
  • 3 tbsp brine from the jar of pepperoncini
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1-2 tsp maple syrup
  • 1 tsp dry oregano
  • 4 tbsp extra virgin olive oil
  • Kosher salt, to taste

Instructions

  1. Marinate the onions: In a large mixing bowl, combine the thinly sliced red onions with smoked paprika, dry oregano, lemon juice, extra virgin olive oil, and a generous pinch of kosher salt. Use your hands to massage the mixture into the onions until they soften. Set aside to allow flavors to meld while you prepare the other ingredients.
  2. Prepare vegetables: To save time, use jarred vegetables that are already diced or julienned. If needed, thinly slice or chop the remaining jarred vegetables such as artichoke hearts, sun-dried tomatoes, and gherkins to ensure even distribution in the salad.
  3. Make the bean salad base: Add the drained and rinsed cannellini beans and chickpeas into the bowl with the marinated onions. Incorporate pepperoncini slices, mini cherry peppers, roasted red bell pepper strips, chopped marinated artichoke hearts, julienned sun-dried tomatoes, sliced gherkins, chopped Castelvetrano olives, crumbled tofu feta, and your choice of parsley or cilantro. Mix gently to combine all ingredients evenly.
  4. Blend the dressing: In a blender cup or jar, combine grated garlic, pepperoncini brine, white wine vinegar, Dijon mustard, maple syrup, dry oregano, extra virgin olive oil, and a generous pinch of kosher salt. Blend or vigorously shake the jar until the dressing is smooth and creamy.
  5. Dress and toss the salad: Pour the prepared dressing over the bean salad mixture. Toss everything together thoroughly to ensure the dressing coats all ingredients. Taste and adjust salt or other seasonings as desired.
  6. Chill before serving: Cover the salad and refrigerate until ready to serve, allowing the flavors to meld further. Serve the Antipasto Bean Salad chilled or at room temperature, ideally accompanied by toasted bread for a complete meal.

Notes

  • Using jarred vegetables significantly reduces prep time and adds authentic marinated flavors.
  • For increased protein, opt for homemade or store-bought tofu feta as a plant-based alternative.
  • Adjust maple syrup quantity based on desired sweetness level.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • This salad can be served as a side dish or a light main course.

Find it online: https://recipethrive.com/antipasto-bean-salad-recipe/