Antipasto-Style White Bean Salad
"This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months."
photo by ChefLee
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 3 cups navy beans, cooked and drained
- 2⁄3 cup red bell pepper, diced (fresh or roasted or canned)
- 8 ounces artichoke hearts, drained and quartered
- 1⁄4 cup red onion, sliced
- 2⁄3 cup kalamata olive, sliced
- 1 (14 ounce) can hearts of palm, sliced
- 1⁄4 cup fresh parsley, chopped finely
- 1 -2 teaspoon mint leaf, minced
- 1 tablespoon basil, minced
- 1⁄3 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- salt and pepper
directions
- Combine all vegetable and herb ingredients in a bowl, mix well.
- Toss with the vinegar, olive oil, salt and pepper.
- Refrigerate several hours, mixing occasionally to blend flavors.
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Reviews
-
Really great main dish salad. Made a few changes because I just can't leave well enough alone. Used Fava beans and Chick peas rather than navy - just cuz they are fun. Other than that, served it with Ciabatta for a wonderful summer meal. Awesome!!!!! -
Very good main dish salad. So quick and easy to make. -
I made this last night and, even though I'm not really nuts about dry beans, it made the most delicious lunch today. I added tomatoes because I had tomatoes from my garden and I used a mix of white beans, black beans, and red beans because that's what I had available. It was good wrapped in a tortilla and it was good straight from the bowl on a spoon. -
I made a few changes as well but nothing major: subbed cannellini beans for navy and only added half the amount of fresh herbs to the salad. After it had marinated then the remaining herbs were stirred into the salad just before serving. Taken to a potluck and it was a hit! Thanks! Made for NA*ME tag/June. -
Wonderful!! Added a squeeze of lemon and served with blackened fish.
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Tweaks
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I made a few changes as well but nothing major: subbed cannellini beans for navy and only added half the amount of fresh herbs to the salad. After it had marinated then the remaining herbs were stirred into the salad just before serving. Taken to a potluck and it was a hit! Thanks! Made for NA*ME tag/June.
RECIPE SUBMITTED BY
I am a junior at the University of Illinois @ Urbana Champaign, studying Speech and Hearing Science with a concentration in Audiology.
I grew up in a very small rural town in northern Illinois and attended a residential high school (IMSA) in Aurora. I love soccer, fishing, dissecting stuff, drawing and painting, henna, pyrography, knitting (although I am not very good at it!) cooking and prowling for recipes online, Judaism, reading, rock climbing, and the outdoors. I hope to pursue a doctorate in Audiology (AuD) after undergrad.
I have always loved cooking and trying new foods, and moving into my first apartment has been a wonderful opportunity to do so. However, it has also been quite a transition getting used to actually cooking for myself everyday, without making a huge ordeal. I do believe I am getting better at fixing a meal in a more efficient amount of time :)
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