Antipasto Bean Salad Recipe

Why You’ll Love This Recipe

I love this recipe because it gives me plenty of flavor without requiring much cooking. Most of the ingredients come straight from the pantry or refrigerator, so I can put the salad together quickly.

I also find it perfect for making ahead. As the beans and vegetables sit in the dressing, they absorb even more flavor. I can serve it alongside grilled dishes, sandwiches, pasta, or crusty bread, and it is substantial enough for me to enjoy on its own as a light meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup roasted red peppers, drained and chopped
• 1/2 cup marinated artichoke hearts, drained and quartered
• 1/2 cup pitted olives, sliced or halved
• 1/4 cup thinly sliced red onion
• 1/2 cup mozzarella pearls
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil

For the Dressing

• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional

Directions

I start by draining and rinsing the cannellini beans and chickpeas thoroughly. I let them drain well so excess liquid doesn’t dilute the dressing.

In a large mixing bowl, I combine the beans, chickpeas, cherry tomatoes, roasted red peppers, artichoke hearts, olives, and sliced red onion. I gently toss everything together.

Next, I prepare the dressing. In a small bowl or jar, I combine the olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, black pepper, and red pepper flakes. I whisk or shake the mixture until the dressing is well combined.

I pour the dressing over the bean mixture and gently toss until all the ingredients are evenly coated. I then add the mozzarella pearls, parsley, and basil and give everything another gentle toss.

For the best flavor, I cover the salad and refrigerate it for about 30 minutes before serving. Before bringing it to the table, I give it another toss and adjust the salt, pepper, or lemon juice to my taste.

Servings and Timing

This recipe makes approximately 6 servings.

Preparation time: 15 minutes
Chilling time: 30 minutes
Total time: 45 minutes

Since there is no cooking required, I can also serve the salad immediately when I’m short on time, although I prefer giving the ingredients some time to marinate.

Variations

For a meatier antipasto salad, I add chopped salami, pepperoni, or prosciutto. I find that a small amount adds plenty of savory flavor.

For a different cheese, I replace the mozzarella pearls with crumbled feta, cubed provolone, or shaved Parmesan.

For extra vegetables, I add chopped cucumber, pepperoncini, celery, or thinly sliced bell peppers. I also like adding sun-dried tomatoes when I want a stronger tomato flavor.

For a spicy version, I increase the red pepper flakes or add chopped hot cherry peppers or pepperoncini.

For a vegan version, I simply leave out the mozzarella or replace it with my preferred plant-based alternative. The beans, vegetables, olives, and dressing still give me plenty of flavor and texture.

Storage/Reheating

I store leftover Antipasto Bean Salad in an airtight container in the refrigerator for up to 3–4 days. I find that the flavors become even more pronounced after the salad has had several hours to marinate.

If I’m making it ahead, I sometimes wait to add the fresh herbs until shortly before serving so they stay vibrant. I also give the salad a good stir before serving because some of the dressing naturally settles at the bottom of the container.

I don’t recommend reheating this salad. I serve it chilled or let it sit at room temperature for about 15–20 minutes before eating.

FAQs

Can I make Antipasto Bean Salad ahead of time?

Yes. I actually like preparing it several hours ahead because the beans have more time to absorb the dressing. I keep it covered in the refrigerator and toss it again before serving.

What beans work best for Antipasto Bean Salad?

I like the combination of cannellini beans and chickpeas because it gives me two different textures. I can also use great northern beans, butter beans, kidney beans, or another firm canned bean.

Can I make this salad vegan?

Yes. I leave out the mozzarella or use a plant-based cheese alternative. The rest of the salad can easily be kept vegan as long as I check the labels on any prepared or marinated ingredients I use.

Should I rinse canned beans before adding them?

I prefer to drain and rinse canned beans thoroughly. This removes the thick canning liquid and gives the finished salad a cleaner flavor and fresher texture.

What can I serve with Antipasto Bean Salad?

I serve it alongside grilled chicken, fish, burgers, sandwiches, or Italian-inspired dishes. I also enjoy it with toasted or crusty bread. Because the beans make the salad filling, I can serve a larger portion as a simple lunch.

Conclusion

This Antipasto Bean Salad is one of my favorite ways to turn pantry staples and colorful vegetables into a fresh, satisfying dish. The creamy beans, tangy artichokes, sweet roasted peppers, juicy tomatoes, salty olives, mozzarella, and homemade dressing give every bite a combination of flavors and textures.

Antipasto Bean Salad Recipe

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A colorful Antipasto Bean Salad packed with creamy beans, juicy tomatoes, roasted peppers, artichoke hearts, olives, mozzarella, and fresh herbs. A bright Italian-style dressing makes it a flavorful make-ahead side dish or light lunch.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes chilling
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Salad
• Method: No Cook
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup roasted red peppers, drained and chopped
• 1/2 cup marinated artichoke hearts, drained and quartered
• 1/2 cup pitted olives, sliced or halved
• 1/4 cup thinly sliced red onion
• 1/2 cup mozzarella pearls
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch of red pepper flakes, optional

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Instructions

1. Drain and rinse the cannellini beans and chickpeas thoroughly, then allow them to drain well.
2. In a large mixing bowl, combine the cannellini beans, chickpeas, cherry tomatoes, roasted red peppers, artichoke hearts, olives, and sliced red onion. Toss gently to combine.
3. In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard, salt, black pepper, and optional red pepper flakes. Whisk or shake until well combined.
4. Pour the dressing over the bean and vegetable mixture and gently toss until everything is evenly coated.
5. Add the mozzarella pearls, parsley, and basil. Toss gently to distribute them throughout the salad.
6. Cover and refrigerate for about 30 minutes to allow the flavors to develop.
7. Before serving, toss the salad again and adjust the salt, black pepper, or lemon juice to taste. Serve chilled or slightly cool.

Notes

• The salad can be served immediately, but chilling it for about 30 minutes gives the ingredients more time to absorb the dressing.
• For a meatier version, add chopped salami, pepperoni, or prosciutto.
• Mozzarella pearls can be replaced with crumbled feta, cubed provolone, or shaved Parmesan.
• Add cucumber, pepperoncini, celery, bell peppers, or sun-dried tomatoes for extra vegetables and flavor.
• For extra heat, increase the red pepper flakes or add chopped hot cherry peppers or pepperoncini.
• For a vegan version, omit the mozzarella or use a plant-based cheese alternative.
• Cannellini beans can be replaced with great northern beans, butter beans, kidney beans, or another firm bean.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• When making the salad ahead, the fresh herbs can be added shortly before serving to help them stay vibrant.
• This salad does not need reheating. Serve it chilled or let it stand at room temperature for 15–20 minutes before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 330 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 21 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 7 g
• Protein: 10 g
• Cholesterol: 15 mg