Antipasto Style Italian Bean Salad - Healthy World Cuisine
Discover our easy high protein Antipasto-Style Italian Bean Salad. No cooking required, ready in 15 minutes and perfect for summer gatherings!
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Cooking tools:
- Mason jar
- Microplane
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 3/4 cup Lemon White Balsamic Vinaigrette (prepared and mixed *see recipe)
- 1 teaspoon dried oregano
- 2 cloves garlic (fresh peeled and minced)
- 15 ounces garbanzo beans (canned (also known as chickpeas) - rinsed well)
- 15 ounces Cannellini beans (canned (also known as white beans) rinsed well)
- 1 and 1/3 cups cucumbers (3 small Persian cucumbers or 1 English cucumber)
- 1 large red bell pepper (or 6-7 sweet mini peppers chopped (about a cup chopped))
- 1/4 cup onions ( finely chopped)
- 1/2 cup pepperoncini (chopped)
- 4 ounces provolone cheese (diced (about 1 cup))
- 4 ounces pepperoni (diced (about 1 cup))
- 1/3 cup parsley (fresh chopped - optional)
- salt
- black pepper
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