White Bean Antipasto Salad (Print Version)
# Ingredients:
→ Sun Dried Tomato Vinaigrette
01 -
3 tablespoons sun-dried tomato oil
02 -
3 tablespoons red wine vinegar
03 -
2 cloves garlic, peeled and minced
04 -
0.5 tablespoon fresh parsley, finely minced
05 -
0.5 tablespoon fresh chives, finely minced
06 -
0.5 tablespoon fresh oregano, finely minced
07 -
Sea salt, to taste
08 -
Fresh cracked black pepper, to taste
→ White Bean Salad
09 -
2 cans (each 440 grams) cannellini beans, drained and rinsed
10 -
120 grams kalamata olives
11 -
120 grams castelvetrano olives
12 -
70 grams peperoncini peppers
13 -
70 grams sliced red onion
14 -
70 grams quartered artichoke hearts
15 -
40 grams sun-dried tomatoes in olive oil, drained and thinly sliced (reserve the oil for vinaigrette)
# Instructions:
01 -
In a large mixing bowl, combine sun-dried tomato oil, red wine vinegar, minced garlic, parsley, chives, oregano, sea salt, and freshly cracked black pepper. Whisk thoroughly until emulsified.
02 -
Drain and rinse cannellini beans. Slice red onion, quarter artichoke hearts, halve the olives if desired, and slice the sun-dried tomatoes. Set all components aside.
03 -
Add the beans, olives, peperoncini, red onion, artichoke hearts, and sun-dried tomatoes to the bowl with vinaigrette. Gently toss to ensure all ingredients are evenly coated with dressing.
04 -
Serve the salad immediately or cover and refrigerate until ready to serve. Mix gently again before plating if chilled.
# Notes:
01 -
This salad is ideal for preparing ahead, allowing the flavors to meld in the refrigerator for several hours.