Ingredients
Scale
For the Salad:
- 1 15 oz can garbanzo beans (chickpeas), drained & rinsed
- 1 15 oz can white beans (we use cannellini beans), drained & rinsed
- 4 oz sliced salami (cut into thin strips)
- 1 large red bell pepper (diced)
- ½ cup sliced pepperoncini (chopped)
- ¼ cup red onion (thinly sliced)
- ½ cup fresh basil (thinly sliced)
- 6 oz mozzarella pearls
For the Vinaigrette:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 –2 garlic cloves (minced)
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- Salt (to taste)
- Cracked black pepper (to taste)
Instructions
Make the vinaigrette:
- In a small measuring glass or salad dressing bottle, whisk together olive oil, red wine vinegar, minced garlic, oregano, and red pepper flakes.
- Season generously with salt and cracked black pepper. Cover and refrigerate until ready to use.
Toss the salad:
- Add all the salad ingredients—beans, salami, red bell pepper, pepperoncini, red onion, basil, and mozzarella pearls—to a large bowl.
- Pour your desired amount of vinaigrette over the top and toss until everything is well-coated. Taste and adjust salt and pepper if needed.
Serve:
- Enjoy immediately or cover and chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
Notes
Nutrition Information (per serving)
-
Calories: 340
-
Total Fat: 20g
-
Saturated Fat: 5g
-
Cholesterol: 25mg
-
Sodium: 720mg
-
Carbohydrates: 24g
-
Fiber: 6g
-
Sugars: 3g
-
Protein: 13g
- Prep Time: 15 minutes
- Category: Main Course, Salad, Side Dish
- Cuisine: American, Italian