Deli Bean Salad

My husband and I have been joking that this salad is bean protocol approved. Very bean heavy, so you’re definitely getting your fiber. But damn - this Deli Bean Salad is so simple, flavorful, and a fun salad for the Summer picnic style dinners that I love.

We love an antipasto salad, and this salad uses the ultimate antipasto ingredient - a jar of giardinera (or a jar of hot cauliflower, a jar of roasted peppers, and a handful of pepperoncinis if you can’t find it). Minced up and tossed together with buttery cannelini beans + a creamy vinaigrette for a simple and extremely flavorful salad. I happened to have a half bag of kale on hand, so I tossed that in as well in order to clear out the fridge, and it was a winning addition. Make it a day or two ahead of time to make meal time real easy - it’s one of those hearty salads that hold up delightfully. Creamy, tangy, and a fun antipasto twist on a simple picnic salad.

For the salad

• 1/3 c. mayo

• 3 tbsp. balsamic vinegar

• 2 cans of cannelini beans, drained

• 1 jar of giardineira, drained + chopped

• 2-3 roasted red peppers (from the jar), chopped

• 2-3 c. chopped kale

• 1/4 c. chopped basil

• Salt + pepper

• Red pepper flakes

In a small bowl, whisk together the may + vinegar, and set aside. Place the beans, veggies, + herbs in a large bowl, add a pinch of salt, pepper, and red pepper flakes, and toss with the dressing. Set in the fridge until you’re ready to eat.