Italian Antipasto Bean Salad (Print)

Hearty mix of cannellini beans, salami, provolone, and crisp veggies in zesty Italian dressing.

# What You 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

# Steps:

01 - In a large bowl, mix together cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, olives, and parsley.
02 - Whisk olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl until fully emulsified.
03 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
04 - Taste and adjust seasoning as needed. Optionally, chill the salad for 10 minutes before serving.
05 - Present garnished with additional parsley or a drizzle of olive oil for enhanced flavor.

# Top Tips:

01 -
  • It comes together in minutes but tastes like you spent hours building layers of flavor.
  • Every bite gives you something different: creamy beans, salty salami, tangy cheese, and crisp vegetables all at once.
  • You can make it ahead and it actually gets better as the flavors soak into everything.
  • Its hearty enough to serve as a main dish but elegant enough to start a dinner party.
02 -
  • Rinse the beans thoroughly or they will taste tinny and dull, it only takes 30 seconds but it changes everything.
  • Dont overdress the salad, you can always add more but you cant take it back, start with three quarters of the dressing and go from there.
  • If you make this ahead, wait to add the parsley until just before serving so it stays bright green and fresh looking.
03 -
  • Use a mix of green and black olives if you want more complexity and color in the bowl.
  • A pinch of red pepper flakes in the dressing adds a subtle warmth that makes the whole salad more interesting.
  • If you can find it, use a good Italian salami like soppressata or calabrese for deeper, more authentic flavor.
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