Ingredients for Antipasto Style White Bean Salad
- 1 (15-ounce) can cannellini beans
- 1 red bell pepper
- Artichoke Hearts
- 1/2 cup red onion
- 1/4 cup chopped Kalamata olives
- Hearts Of Palm
- 1/4 cup fresh parsley
- Mint Leaf
- 2 tablespoons fresh basil
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
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How to Make Antipasto Style White Bean Salad
- **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.
- **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.
- **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.
- **Dress the Salad:** Pour the vinaigrette over the vegetable and bean mixture. Toss gently to coat evenly.
- **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!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
10g
Fat
15g
Carbs
17g