From feastingathome.com

Antipasto Salad

8 servings · 15 min prep · 8 min cook

Ingredients

Salad

• 2 cups green beans or yellow wax beans, blanched
• 14 ounce can white beans, rinsed and drained
• 14-ounce can artichoke hearts in water, drained
• 1-1.5 cups black olives
• 1 cup celery, chopped
• 1/2 cup roasted peppers
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons capers
• 1/2 cup flat-leaf parsley, chopped
• 1/4-1/2 cup basil, chopped
• optional baby mozzarella balls

Dressing

• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, finely minced
• 1 tablespoon shallot, finely minced
• 1/2 teaspoon maple or honey
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• pinch chili flakes

Steps

1. Gather your ingredients for the salad.
2. Blanch the 2 cups green beans: Bring a medium pot of salted water to a boil, add 2 cups green beans and simmer until vibrant and just tender, 3-4 minutes. Drain, rinse in cold water.

   3-4 min

3. In a large bowl, add 14 ounce can white beans, 14-ounce can artichoke hearts, 1-1 ½ cups black olives, 1 cup chopped celery, ½ cup roasted peppers, 1 cup cherry tomatoes, 1 bell pepper, ¼ cup red onions, 2 tablespoons capers and ½ cup parsley and ¼-½ cup basil. Add optional baby mozzarella balls if using.
4. Whisk together ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 garlic clove, 1 tablespoon shallot, ½ teaspoon maple or honey, 1 teaspoon Italian seasoning, ¼ teaspoon salt, ½ teaspoon pepper and pinch chili flakes.
5. Gently fold in the dressing into the salad, until combined. Taste, and add more ¼ teaspoon salt or vinegar as needed. Flavor will vary based on what specific canned goods you are using.
6. Chill until serving time.
7. Salad will keep 4 days in the fridge.

Nutrition

Per serving

kcal

131

protein

6.9 g

carbs

9 g

fat

8 g

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