Italian Bean Mix Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
5 cans (15 oz each) white Northern beans, thoroughly washed and drained
02 -
1 cup cherry tomatoes, cut in half
03 -
½ cup artichoke hearts, drained and diced
04 -
1 small red onion, sliced paper-thin
05 -
2 bell peppers (red, yellow, or orange), chopped into small cubes
06 -
½ cup black olives, cut into thin rounds
07 -
½ cup sun-dried tomatoes, drained and diced (if you want)
→ Fresh Herbs
08 -
½ cup flat-leaf parsley, chopped small
09 -
½ cup fresh oregano, chopped small
10 -
½ cup fresh basil, chopped small
11 -
½ teaspoon red pepper flakes (if you like heat)
12 -
Salt and black pepper as needed
→ Dressing
13 -
1 cup extra virgin olive oil
14 -
⅓ cup red wine vinegar
15 -
½ cup Parmesan cheese, grated fine
16 -
2 tablespoons mayonnaise
17 -
4 tablespoons honey
18 -
1 teaspoon garlic powder
19 -
1½ teaspoons Italian seasoning
20 -
Juice from 1 small lemon
21 -
1 teaspoon kosher salt, or whatever tastes good
22 -
½ teaspoon black pepper, or whatever tastes good
# Instructions:
01 -
Wash and drain the white beans. Cut cherry tomatoes in half, dice up the artichoke hearts, slice the red onion super thin, chop the bell peppers into cubes, and cut the olives into rounds. Chop the sun-dried tomatoes too if you're using them.
02 -
Cut up the parsley, oregano, and basil into tiny pieces.
03 -
Mix the olive oil, red wine vinegar, Parmesan, mayonnaise, honey, garlic powder, Italian seasoning, lemon juice, salt, and pepper in a bowl. Stir it all up until it's smooth and blended.
04 -
Put the beans, all your veggies, and herbs in a big bowl. Toss in red pepper flakes if you want some kick.
05 -
Drizzle your dressing over everything and mix gently. Taste it and add more salt and pepper if needed.
06 -
For the tastiest results, don't eat it right away. Let it hang out for at least 30 minutes so all the flavors can come together.
# Notes:
01 -
You can keep this in your fridge for up to 3 days and it'll still taste great.
02 -
Want something less filling? Just use ½ cup olive oil instead of the full amount.