Italian Antipasto Bean Salad (Printable)

Vibrant salad featuring cannellini beans, salami, provolone, and crisp vegetables with zesty dressing.

# What You'll Need:

→ Beans

01 - 1 can (15 oz) cannellini beans, drained and rinsed

→ Meats & Cheese

02 - 3.5 oz Italian salami, thinly sliced
03 - 3.5 oz provolone cheese, cubed

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup roasted red bell pepper, sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cucumber, diced
08 - 1/4 cup pitted black olives, halved
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1/2 tsp garlic powder
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a large bowl, mix cannellini beans, salami, provolone, cherry tomatoes, roasted red pepper, red onion, cucumber, olives, and parsley until evenly distributed.
02 - Whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and black pepper in a small bowl or jar until fully blended.
03 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
04 - Taste and adjust seasoning as necessary. Refrigerate for 10 minutes if desired to enhance flavors.
05 - Plate the salad and garnish with extra parsley or a light drizzle of olive oil before serving.

# Expert Advice:

01 -
  • It comes together in 15 minutes with no cooking, making it perfect for those days when you want something nourishing without heating up the kitchen.
  • The flavors actually get better when you let it sit, so you can prep it ahead and let the dressing seep into the beans while you finish everything else.
  • It's naturally gluten-free and satisfies both vegetarians (when you swap the salami) and meat-eaters at the same table.
02 -
  • Oversalting happens when you forget that the salami and olives already contribute salt—taste before you add more, or you'll end up with something that tastes like the ocean.
  • The moment you add the dressing is when this salad becomes greater than the sum of its parts, so don't rush that step or skip whisking the dressing until it's properly emulsified.
  • If you're making this ahead, store the dressing separately and dress it only when you're ready to serve—the vinegar will wilt everything if it sits too long.
03 -
  • Prep your vegetables the morning of and keep them separate in small containers, then assemble only what you need—the salad tastes freshest when the cucumber and tomatoes haven't been sitting in acid for hours.
  • If you're making this for a crowd, toss it in a large bowl just before serving rather than dressing it in advance, which keeps everything crisp and prevents the beans from becoming too soft.
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