Antipasto Bean Salad
PREP TIME: 15 MIN
PRINT RECIPE
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*
NOTES
*Parsley, basil, thyme or other favorite herbs can be used.
Directions
Makes 4 servings.
- Drain bean salad; reserve 1/4 cup liquid.
- For dressing, combine reserved bean salad liquid, oil and garlic; whisk until combined. Add fresh herbs, if desired.
- 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.
