Italian Bean Salad
A healthy, protein packed salad featuring two kinds of beans, pepperoni, cheese, artichoke hearts, peppers and an Italian vinaigrette.
Servings: 6 servings
Ingredients
For the vinaigrette:
- 1/4 cup purchased olive tapenade
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
For the salad::
- 8 ounces fresh green beans trimmed and halved
- 2 15 oz. cans cannellini beans, rinsed and drained
- 1 cup halved grape or cherry tomatoes
- 1/2 cup diced mozzarella cheese
- 1/2 cup thinly sliced pepperoni
- 1/2 cup sliced pepperonicini
- 1 6.5 oz. jar marinated artichoke hearts, drained
- 2-3 tablespoons chopped fresh parsley
Instructions
- Whisk together the ingredients for the vinaigrette and set aside.
- Blanch the green beans in boiling water until just tender, 3-4 minutes. Transfer to a bowl of ice water; drain.
- Combine the remaining ingredients in a large bowl. Add green beans and toss to mix. Stir in vinaigrette and mix gently to coat.
- Refrigerate until serving.