Italian Antipasto Bean Salad (Printable)

Hearty blend of beans, salami, provolone, and fresh vegetables with a tangy Italian dressing.

# Ingredient List:

→ 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 Make:

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

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all day in the kitchen.
  • Every bite has texture and flavor—nothing here is just filler.
  • You can make it ahead and it actually gets better as the dressing soaks in.
  • It works as a side, a starter, or lunch straight from the fridge at midnight.
02 -
  • If you skip rinsing the beans, the salad will taste like the inside of a can and no amount of dressing will fix it.
  • Let the salad sit for at least five minutes before serving—the vinegar needs time to soften the onion and meld with the oil.
  • Don't overdress it in one go. You can always add more, but you can't take it back.
03 -
  • Use a jar with a tight lid to make the dressing—it emulsifies faster and you'll have one less dish to wash.
  • Slice the onion as thin as humanly possible, then soak it in cold water for five minutes if you find raw onion too sharp.
  • Taste the salad after it's dressed and don't be afraid to add more vinegar or a pinch of sugar if it needs balance.
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