Side
Antipasto Three-Bean Salad
20 minServes 8Nutri-Score B€€
B
20 min
20 minAntipasto Three-Bean Salad
what you need
Ingredients
canned beans (garbanzo, kidney, cannellini) (rinsed and drained)Pantry1.3 kg- artichoke hearts (drained and roughly chopped)Pantry425 g
- roasted red peppers (drained and roughly chopped)Pantry340 g
- pepperoncini rings (roughly chopped)Pantry120 g
cherry tomatoes (quartered)Produce150 g
red onion (diced)Produce100 g
parsley (chopped)Produce30 g
low-moisture part-skim mozzarella (cubed)Dairy115 g
Parmesan cheese (shredded)Dairy55 g
extra-virgin olive oilPantry60 ml- red wine vinegarPantry30 ml
- lemon juice (freshly squeezed)Produce30 ml
honey or agave nectar (optional)Pantry10 ml
dried oreganoSpices3 g
garlic (minced)Produce1 piece
salt (to taste)Spices3 g
black pepper (to taste)Spices1 g
per serving
Nutrition
188kcal
- Carbs
- 22 g
- Proteins
- 8 g
- Fat
- 8 g
what you’ll use
Tools
Mixing bowl
jar
step by step
Method
- Step 1
Combine the salad ingredients
- Place the rinsed beans, chopped artichoke hearts, roasted red peppers, pepperoncini, cherry tomatoes, red onion and parsley in a large bowl.
- Add the cubed mozzarella and shredded Parmesan.
- Step 2
Make the dressing
- Combine the olive oil, red wine vinegar, lemon juice, honey, dried oregano and minced garlic in a jar.
- Season with salt and pepper, then shake until combined.
- Step 3
Toss and serve
- Pour the dressing over the salad and toss everything together.
- Serve right away or keep in the fridge for meal prep.
most cooked first