Best 4 Antipasto Style White Bean Salad Recipes

Antipasto style white bean salad is a colorful and refreshing dish that is perfect for potlucks, picnics, and summer gatherings. It is made with a variety of fresh vegetables, herbs, and white beans, and is dressed with a tangy vinaigrette. This salad is not only delicious, but it is also packed with nutrients, making it a healthy and satisfying option. Whether you are looking for a light lunch or a side dish to accompany your main course, this antipasto style white bean salad is sure to please everyone at your table.

Here are our top 4 tried and tested recipes!

ANTIPASTO-STYLE WHITE BEAN SALAD

Antipasto-Style White Bean Salad image

Make and share this Antipasto-Style White Bean Salad recipe from Food.com.

Provided by Sephardi Kitchen

Categories Peppers

Time 20m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 cups navy beans, cooked and drained
2/3 cup red bell pepper, diced (fresh or roasted or canned)
8 ounces artichoke hearts, drained and quartered
1/4 cup red onion, sliced
2/3 cup kalamata olive, sliced
1 (14 ounce) can hearts of palm, sliced
1/4 cup fresh parsley, chopped finely
1 -2 teaspoon mint leaf, minced
1 tablespoon basil, minced
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
salt and pepper

Steps:

Combine all vegetable and herb ingredients in a bowl, mix well.
Toss with the vinegar, olive oil, salt and pepper.
Refrigerate several hours, mixing occasionally to blend flavors.

Nutrition Facts : Calories 449.8, Fat 22.1, SaturatedFat 3.1, Sodium 950.1, Carbohydrate 51.1, Fiber 23.1, Sugar 2.6, Protein 16.1

ANTIPASTO BEAN SALAD

Antipasto Bean Salad image

Make and share this Antipasto Bean Salad recipe from Food.com.

Provided by Dancer

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 cups red leaf lettuce
1/4 cup fat-free Italian salad dressing
1 (3 inch) cup celery ribs
1/2 cup sliced radish
1 (15 1/4 ounce) can black beans, rinsed and drained
1 cup frozen artichoke heart, thawed
4 tablespoons grated parmesan cheese

Steps:

Toss red leaf lettuce in medium-sized bowl with dressing.
Divide among 4 dinner plates.
Arrange celery sticks, radishes, black beans and artichoke hearts in decorative manner over the top of the tossed lettuce.
Sprinkle each serving with parmesan cheese.

Nutrition Facts : Calories 140.5, Fat 2.1, SaturatedFat 1, Cholesterol 4.7, Sodium 257, Carbohydrate 21.4, Fiber 7.5, Sugar 1.9, Protein 9.6

ANTIPASTO SALAD II

Antipasto Salad II image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories Salad

Time 30m

Yield 10

Number Of Ingredients 13

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g

QUICK ANTIPASTO SALAD

Quick Antipasto Salad image

I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

Use canned or cooked white beans for convenience. If using dried beans, soak them overnight and cook them according to package directions before using.
Choose a variety of vegetables for your salad. Some good options include chopped tomatoes, cucumbers, red onions, bell peppers, and artichoke hearts.
Add some fresh herbs to your salad for extra flavor. Basil, oregano, and thyme are all good choices.
Use a light and flavorful dressing for your salad. A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a good option.
Serve your salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.

Conclusion:

Antipasto-style white bean salad is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it can be served as a side dish, appetizer, or main course. With its versatility and delicious taste, this salad is sure to be a hit with everyone who tries it.

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