White Bean Antipasto Salad

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Recipe Intro From uncomplicatedchef

Thai white Bean Antipasto salad is packed with flavors and protein. It is quick and easy to assemble and is the ultimate salad for warm summer months.

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  • Recipe Card
Prep time: 20mins
Serves or Makes: 6 servings

Recipe Card

ingredients

For the Dressing

  • 1/3 cup tomato juice from Tuttorosso Petite Diced Tomatoes
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, grated
  • 1/3 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of chili flakes

ingredients

For the Salad

  • 1 14.5 ounce can Tuttorosso Petite Diced Tomatoes, drained
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 2 cups arugula
  • 1 cup roasted red peppers, chopped
  • 1 cup pepperoncini peppers, chopped
  • 1 cup Castelvetrano olives, halved
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup mozzarella balls, halved
  • 2 ounces salami, cut into bite sized pieces
  • 3 tablespoons fresh chopped basil

Method

  • Step 1

    In a bowl, combine all ingredients for the dressing. Shake well and set aside.

  • Step 2

    In a large bowl add arugula lettuce, cannellini beans, artichokes, olives, pepperoncini, roasted red peppers, diced tomatoes, salami, mozzarella cheese, and fresh basil.

  • Step 3

    Drizzle the dressing over the salad and toss to combine. If you don’t serve immediately, don’t add the arugula until ready to serve.

  • Step 4

    Refrigerate if you prefer.