Italian Antipasto Bean Salad (Printable Version)

A vibrant mix of cannellini beans, salami, provolone, and fresh vegetables tossed with Italian dressing.

# What You'll Need:

→ Beans

01 - 1 can (15 oz) cannellini beans, drained and rinsed

→ Meats & Cheese

02 - 3.5 oz Italian salami, thinly sliced
03 - 3.5 oz provolone cheese, cubed

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red bell pepper, sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, diced
08 - 1/4 cup pitted black olives, halved
09 - 2 tablespoons fresh parsley, chopped

→ Dressing

10 - 3 tablespoons extra-virgin olive oil
11 - 2 tablespoons red wine vinegar
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - In a large bowl, mix the cannellini beans, salami, provolone, cherry tomatoes, roasted red bell pepper, red onion, cucumber, black olives, and parsley.
02 - In a small jar or bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper until emulsified.
03 - Pour the dressing over the salad and gently toss to ensure even coating of all ingredients.
04 - Taste and adjust seasoning as needed. Refrigerate for 10 minutes if preferred before serving.
05 - Serve garnished with additional parsley or a light drizzle of olive oil.

# Expert Insights:

01 -
  • It comes together in the time it takes to brew coffee, no stove required.
  • Every bite has texture, crunch, creaminess, and a hit of salty richness.
  • You can make it ahead and it actually tastes better after sitting for an hour.
02 -
  • Rinse the canned beans thoroughly or the salad will taste metallic and dull.
  • Let the salad rest before serving, the beans absorb the dressing and the onion softens just enough.
  • Do not skip the salt, beans are bland on their own and need seasoning at every layer.
03 -
  • Use the best olive oil you have, it makes a noticeable difference in a simple dressing like this.
  • Slice the onion paper-thin and soak it in cold water for five minutes if you want to tame the bite.
  • Crush the dried oregano between your palms before whisking it in to release the oils and aroma.
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