Italian Antipasto Bean Salad (Print)

Hearty Italian salad with creamy beans, savory salami, provolone, and crisp vegetables in tangy dressing.

# What You Need:

→ Beans

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

→ Meats & Cheese

02 - 3.5 oz Italian salami, sliced into thin strips
03 - 3.5 oz provolone cheese, cut into small cubes

→ 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

# Directions:

01 - In a large bowl, combine cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, olives, and parsley.
02 - In a small jar or bowl, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, garlic powder, salt, and freshly ground black pepper until emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
04 - Taste the salad and adjust seasoning if necessary. Chill in the refrigerator for 10 minutes if desired before serving.
05 - Serve garnished with extra fresh parsley or a light drizzle of olive oil.

# Helpful Hints:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means you can make it on the busiest of days.
  • The dressing soaks into the beans and vegetables as they sit, deepening the flavors so it actually tastes better the next day.
  • It doubles beautifully for potlucks and actually travels well, making it your secret weapon for picnics.
02 -
  • Drain and rinse your canned beans thoroughly; skipping this step leaves them tasting tinny and gummy because the starchy liquid masks the bright flavors of everything else.
  • Make the dressing in a jar so you can shake it rather than whisk it—the motion helps the oil and vinegar emulsify slightly so the dressing coats more evenly and doesn't pool at the bottom.
  • Taste the salad five minutes after mixing because the salt from the salami and olives can intensify as the salad sits, and you might need less additional salt than the recipe suggests.
03 -
  • Pat the rinsed beans dry with a paper towel before adding them to the bowl so excess water doesn't dilute your dressing.
  • If you find the red onion too sharp, soak the slices in ice water for five minutes—it mellows the bite without removing the flavor entirely.
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