A Bean-Forward Antipasto Salad
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A Bean-Forward Antipasto Salad

Everyone needs an antipasto-inspired bean salad in their repertoire, especially going into the spring and summer grilling season. This one takes lots of inspiration from Dan Pelosi’s recipe for Antipasto Salad for the New York Times, but converts it to a vegetarian salad with beans as the star. 


Adapted from: https://cooking.nytimes.com/recipes/1025377-antipasto-salad

Yields: Yields: 4 large or 6 side servings

WHAT YOU NEED:

• 1 jar (19 oz) Organic White Impulse Beans, drained and rinsed
• ½ jar (19 oz) Organic Garbanzo Beans, drained and rinsed (use the rest for lunch!)
• ¼ c olive oil
• 3 garlic cloves, minced
• ¼ c red wine vinegar
• 1 Tbsp dried oregano
• 1 Tbsp dijon mustard
• 1 tsp maple syrup (or honey)
• 10 oz jar roasted tomatoes, chopped, reserve liquid
• 1 c pitted green olives (Castelvetrano or another variety), chopped
• 4 oz provolone cheese, cut into small cubes
• 14 oz jar marinated artichoke hearts (if you can find the grilled and marinated ones, use those!), chopped
• ¼ c fresh basil, chopped
• ¼ c fresh parsley, chopped
• Salt and pepper, to taste

WHAT YOU DO:

What you do:

  1. Mix up your dressing: In a large bowl, combine the liquid from the roasted tomatoes, the ¼ c olive oil, 3 minced garlic cloves, ¼ c red wine vinegar, 1 Tbsp dried oregano, 1 Tbsp dijon mustard, 1 tsp maple syrup, salt, and pepper. Whisk to combine.
  2. Throw in everything else: Add in the 10 oz chopped roasted tomatoes, 1 c chopped green olives, 4 oz cubed provolone cheese, 14 oz chopped artichoke hearts, ¼ c chopped basil, ¼ c chopped parsley, salt, and pepper. Mix well to combine.
  3. Serve it up: Serve as a side with grilled chicken or fish, or as a main with a hunk of crusty bread.

Made with:

The Hero

Garbanzo Beans
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