Italian Two-Bean Salad with Tapenade Vinaigrette

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 1/4 cup purchased black olive tapenade
  • 3 tbsp. white wine vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. minced shallots
  • 1/2 tsp Dijon
  • Black pepper to taste
  • 8 oz. fresh green beans, trimmed and halved on a bias
  • 19 oz. can cannellini beans, drained and rinsed
  • 1 cup halved grape tomatoes
  • 1/2 cup diced Parmesan
  • 1/2 cup thinly sliced pepperoncini
  • 1/2 cup diced hard salami
  • 6.5 oz. jar marinated artichoke hearts, drained and chopped
  • 1/4 cup chopped fresh parsley

Directions

  1. For the vinaigrette, whisk together tapenade, vinegar, oil, shallots, and Dijon; season with pepper.

  2. For the salad, blanch green beans in a pot of boiling salted water until crisp-tender, 3-4 minutes. Transfer green beans to a bowl of ice water to stop the cooking; drain.

  3. Combine cannellini beans, tomatoes, Parmesan, pepperoncini, salami, artichoke hearts, parsley, and green beans in a large bowl, then toss with vinaigrette.

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