White Bean Antipasto with Sun Dried Tomato Vinaigrette (Quick & Easy 15-Min Recipe)
Bright cannellini beans, olives, and artichokes in a tangy sun dried tomato vinaigrette. Enjoy chilled or at room temperature.
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Cooking tools:
- Serving bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
- Colander
- Refrigerator
Ingredients
- 3 tablespoons sun-dried tomato oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, peeled and minced
- 1/2 tablespoon fresh parsley, finely minced
- 1/2 tablespoon fresh chives, finely minced
- 1/2 tablespoon fresh oregano, finely minced
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- 2 cans (each 440 grams) cannellini beans, drained and rinsed
- 120 grams kalamata olives
- 120 grams castelvetrano olives
- 70 grams peperoncini peppers
- 70 grams sliced red onion
- 70 grams quartered artichoke hearts
- 40 grams sun-dried tomatoes in olive oil, drained and thinly sliced (reserve the oil for vinaigrette)
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