Antipasto Bean Salad

PREP TIME: 15 MIN

INGREDIENTS

  • 1 can (15 ounces) READ 3 or 4 Bean Salad
  • 1/4 cup thin strips roasted red bell peppers
  • 1/2 cup fresh mozzarella or provolone cheese pieces (about 1/2-inch pieces)
  • 1 cup chopped artichoke hearts (canned or frozen; thaw if frozen)
  • 1/4 cup thin strips salami or pepperoni
  • 2 tablespoons chopped fresh basil

Dressing:

  • 1/4 cup reserved bean liquid
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh herbs, optional*

DIRECTIONS

Makes 4 servings.

  1. Drain bean salad; reserve 1/4 cup liquid.
  2. For dressing, combine reserved bean salad liquid, oil and garlic; whisk until combined. Add fresh herbs, if desired.
  3. In large bowl, toss together drained bean salad, roasted bell peppers, cheese, salami and fresh basil. Toss with dressing. Serve at room temperature or chilled.
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*Parsley, basil, thyme or other favorite herbs can be used.

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 250 calories; 8 g protein; 16 g carbohydrate; 16 g fat; 870 mg sodium; 25 mg cholesterol; 3 g dietary fiber; 1 mg iron; 0 mg thiamin; 1010 IU vitamin A; 21 mg vitamin C.

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