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Antipasta Bean Salad

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Prep Time 30 minutes
Cook Time 12 minutes
Ingredients Method

Ingredients
  

Dressing
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 clove garlic, grated
  • 1 tbsp Italian seasoning
  • 1 tsp sugar
  • 1/4 tsp crushed red pepper
  • salt & pepper to taste
Salad
  • 2 cans white beans (Great Northern, Navy, Butter, or Cannellini), drained and rinsed
  • 1 can quartered artichoke hearts, drained
  • 1 cup halved cherry tomatoes
  • 1 cup pitted castrelvetrano olives, torn or cut in half
  • 1 cup roasted red peppers, sliced
  • 4 oz sharp provolone, cubed
  • 1/4 cup red onion, sliced
  • 1/4 cup capers
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup fresh parsley, finely chopped

Method
 

Make the Dressing
  1.  In a small bowl or jar, combine all the dressing ingredients. Whisk to combine.
Prep Your Ingredients
  1. Prep your ingredients - halve the cherry tomatoes, tear (or slice) the olives in half, slice the red peppers into strips, cube the provolone, and slice the red onion.
  2. In a large bowl, combine the beans, artichoke hearts, tomatoes, olives, red peppers, provolone, red onion, capers, basil, and parsley. Pour dressing over top and gently toss. Refrigerate for at least 1 hour.