Italian Antipasto Bean Salad (Print)

A vibrant mix of beans, salami, provolone, and fresh vegetables tossed in a tangy Italian dressing.

# Components:

→ Beans

01 - 1 can (15 oz) cannellini beans, drained and rinsed

→ Meats & Cheese

02 - 3.5 oz Italian salami, thinly sliced
03 - 3.5 oz provolone cheese, diced

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red bell pepper, sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, diced
08 - 1/4 cup pitted black olives, halved
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper

# Method:

01 - In a large bowl, mix cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, black olives, and parsley until evenly distributed.
02 - Whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients thoroughly.
04 - Taste the salad, adjust seasoning as needed, then refrigerate for 10 minutes if desired to enhance flavors.
05 - Serve the salad garnished with extra chopped parsley or a light drizzle of olive oil.

# Expert Advice:

01 -
  • No cooking required—just chopping and mixing, which means you can make it on the busiest weeknight.
  • It actually tastes better the next day as flavors meld, so it's perfect for meal prep without the guilt.
  • The nutritional balance keeps you full and satisfied without feeling heavy, making it ideal for lunch or a light dinner.
  • It works as an appetizer that impresses guests or as a standalone meal when you're eating alone but want to feel nourished.
02 -
  • Draining and rinsing your canned beans is non-negotiable—skipping this leaves a metallic, starchy taste that drowns out everything else.
  • Make the dressing separately rather than just tossing oil and vinegar over vegetables; whisking them together creates proper emulsification that coats everything more evenly.
  • This salad genuinely improves overnight as the flavors meld and the beans absorb the dressing, so make it ahead without guilt.
03 -
  • If you're making this more than a few hours ahead, dress it lightly at first and add more dressing just before serving so vegetables don't get waterlogged.
  • Room-temperature salads often taste more flavorful than cold ones, so don't feel obligated to serve this chilled even though it stays fresh in the fridge for days.
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