Italian Bean Salad
One of the best bean salads we've ever made. Truly delicious!
Calories 1023kcal
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
Stir again before serving. You may want to add more salt and pepper after the salad has sat for 1 hour.
Nutrition
Calories: 1023kcal | Carbohydrates: 171g | Protein: 68g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 24mg | Sodium: 3601mg | Potassium: 1209mg | Fiber: 53g | Sugar: 21g | Vitamin A: 7281IU | Vitamin C: 296mg | Calcium: 1088mg | Iron: 23mg