This Italian bean salad could easily be one of the best cold salads I’ve had. There’s all sorts of tastes and textures in every bite of this salad. The dressing is lightly vinegary. Not too strong. A little sweet. And a little tangy. The salad has many familiar ingredients, along with a few surprises. Beans, bell pepper, onion and tomato give you that classic feel, while cucumbers and pepperoncini bring that ‘wow’ factor. This is not a one-taste salad. There’s a lot going on and it’s all fantastic!
I love a good bean salad. Served super-cold, I think it’s one of the best sides for a hot-off-the-grill burger or hot dog. It holds up well, making it perfect for picnics and family get-togethers.
Great Today. Fantastic Tomorrow.
This Italian bean salad needs a little time to ‘get happy’. It’s best served cold. Really cold. And it gets better the longer the beans and other ingredients ‘marinate’ in the delicious dressing. Don’t worry, it’s still got a little crunchiness the next day, and the day after if it lasts that long. So that extra time ‘getting happy’ is a good thing. But you can also serve it soon after you make it and still have a wonderful side dish!
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Also try my delicious black-eyed pea salad.
Italian Bean Salad
Equipment
Ingredients
For the vinaigrette
- ½ cup olive oil
- 2-3 tablespoons red wine vinegar to taste
- 2 tablespoons Parmesan cheese finely grated
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic minced
- ½ teaspoon Italian seasoning
- 1 pinch red pepper flakes
- kosher salt to taste
- freshly ground black pepper to taste
For the salad
- 2 cans cannellini beans rinsed and drained. Or use your favorite beans
- 1 cup cucumber seeded and diced
- 1 cup cherry tomatoes diced
- 1 cup orange bell pepper seeded and diced
- ½ cup pepperoncini chopped
- ¼ cup red onion diced
- ¼ cup parmesan cheese finely grated
- ¼ cup fresh basil leaves torn, or use 1/2 teaspoon dried basil
- 2 tablespoons parsley finely chopped
Instructions
For the vinaigrette
- Whisk together all ingredients in a medium bowl.
For the salad
- Place all ingredients into a large bowl.
- Use a spatula to gently combine, distributing the ingredients evenly.
- Pour the vinaigrette over the salad and stir gently to coat.
- Cover and refrigerate for 1 hour before serving.
Notes
Nutrition
Nutritional values are approximate.
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