Description
This antipasto inspired bean salad combines all the delicious jarred veggies in one bowl dressing in a creamy pepperoncini dressing. Meal prep for delicious deli like salads for the week.
Ingredients
Scale
Quick Marinated Onions
- 1/2 medium red onion, thinly sliced
- 1 tsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 1 tsp dry oregano
- Juice of half a lemon
- Kosher salt
Bean Salad
- 1, 15oz can cannellini beans, drained and rinsed
- 1, 15oz can chickpeas, drained and rinsed
- 1/3 cup pepperoncini, sliced (about 12 whole peppers)
- 4 oz jar of mini cherry peppers, drained
- 1/3 cup roasted red bell pepper strips, drained
- 4 oz jar marinated artichoke hearts, drained and chopped
- 1/4 cup sun-dried tomatoes packed in oil, drained and julienned
- 10 gherkins, sliced
- 1/4 cup castelvetrano olives, pitted and chopped
- 1/3 cup crumbled “feta” (I used a homemade tofu feta for more protein)
- 1/3 cup parsley or cilantro
Pepperoncini Dressing
- 1 clove garlic, grated
- 3 tbsp brine from the jar of pepperoncini
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1-2 tsp maple syrup
- 1 tsp dry oregano
- 4 tbsp extra virgin olive oil
Instructions
- Marinate the onions: To a large mixing bowl, add the onions, paprika, oregano, lemon juice, oil, and a generous pinch of salt. Use your hands to massage the ingredients into the onions until they are softened. Set aside while you prep your ingredients.
- To simplify this recipe and minimize chopping, opt for jarred vegetables that are already diced or julienned. If not, thinly slice or chop the remaining jarred vegetables as needed.
- Make the bean salad base: To the bowl of marinated onions, add the cannellini beans, chickpeas, pepperoncini, cherry peppers, roasted bell pepper, artichoke hearts, sun-dried tomatoes, gherkins, olives, “feta”, and herbs.
- Blend up the dressing: To a blender cup or jar, add the garlic, pepperoncini brine, vinegar, mustard, maple syrup, oregano, oil, and a generous pinch of salt. Blend (or seal and shake vigorously) until creamy.
- Dress and mix: Pour the dressing over the bean salad then toss to combine. Taste and adjust your seasonings, then cover and store in fridge until ready to eat. Enjoy served with toasted bread!
Notes
Change up the ingredients. These were just the jarred veggies I personally was interested in adding, but much like antipasto, the components that are included vary based on family, region, and preference. Feel free to include other jarred veggies or even include fresh!
For more protein, consider adding this Feta-Style Marinated Tofu in place of cheese.
If you don’t feel like making the dressing, use your favorite store bought dressing instead.
This salad will last 5 days in the fridge.
