Italian Antipasto Bean Salad (Printable)

Hearty cannellini beans, salami, provolone, fresh vegetables, and zesty Italian dressing for a vibrant dish.

# What You’ll 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

# How-To Steps:

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

# Expert Hints:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all day in the kitchen.
  • Every bite has texture, creaminess from the beans and cheese, snap from the vegetables, and that salty punch from the salami and olives.
  • You can make it hours ahead and it actually gets better as it sits, which means less stress when people are coming over.
02 -
  • Do not overdress this salad or it will turn soggy and slick. Start with three quarters of the dressing, toss, taste, and add more only if needed.
  • If you are making it ahead, keep the dressing separate and toss it just before serving so the vegetables stay crisp and the beans do not get mushy.
03 -
  • Chill your serving bowl in the fridge for ten minutes before assembling the salad. It keeps everything crisp and refreshing, especially on warm days.
  • Use a jar with a tight lid to make the dressing. It emulsifies better than whisking, and you can store any leftover dressing right in the same jar for up to a week.
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