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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.

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

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

Find it online: https://thefamilycooking.com/antipasto-bean-salad-recipe/