Antipasto Style White Bean Salad Recipe

Ingredients for Antipasto Style White Bean Salad

• Navy Beans
• Red Bell Pepper
• Artichoke Hearts
• Red Onion
• Kalamata Olive
• Hearts Of Palm
• Fresh Parsley
• Mint Leaf
• Basil
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Salt And Pepper

How to Make Antipasto Style White Bean Salad

1. **Prep the Veggies:** Wash and chop 1 red bell pepper into 1/2-inch pieces, 1/2 cup of red onion into thin slices, and 1 cucumber into 1/2-inch pieces.
2. **Combine Ingredients:** In a large bowl, combine 1 (15-ounce) can of cannellini beans (rinsed and drained), the prepared bell pepper, red onion, cucumber, 1/4 cup chopped Kalamata olives, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh basil.
3. **Whisk the Vinaigrette:** In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. **Dress the Salad:** Pour the vinaigrette over the vegetable and bean mixture. Toss gently to coat evenly.
5. **Chill & Serve:** Cover and refrigerate for at least 2 hours to allow the flavors to meld. Give it a good stir before serving. Enjoy chilled!