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Three-Bean "Antipasto" Salad
Servings:
Serves 6 to 8 as an appetizerPrep Time:
15 minutesCook Time:
0 minutes
Ingredients
You can make this salad up to one day ahead, just wait to add the radicchio and cheese until ready to serve.
1/2 small red onion, sliced thin
2 Tbsp. lemon juice
1 Tbsp. dried oregano
Salt and pepper
2 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1/2 head radicchio, cored and sliced into 1"-long pieces
1 (15-oz.) can chickpeas, drained, rinsed, and patted dry
1 (15-oz.) can red kidney beans, drained, rinsed, and patted dry
4 oz. green beans, cut into 1" pieces (about 1 cup)
1/2 cup pitted Kalamata olives, halved lengthwise
1/2 cup marinated artichoke heart quarters, halved lengthwise
1/2 cup pepperoncini peppers, sliced into 1/4"-thick rings
4 oz. provolone cheese, cut into 1/4" cubes
Directions
1. In a large bowl, stir together onion, lemon juice, oregano, and a large pinch of salt; let sit 5 minutes. Meanwhile, whisk oil, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl to make a dressing.
2. Add remaining ingredients to bowl with onions and toss to combine. Add dressing, toss until coated, and season with salt and pepper to taste.
Source: Hannaford fresh Magazine, July - August 2019
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 to 8 |
| Base Nutrients | |
| Calories | 230 kcal (12%) |
| Calories from Fat | 117 kcal (0%) |
| Total Fat | 13 g (20%) |
| Saturated Fat | 4 g (18%) |
| Cholesterol | 10 mg (3%) |
| Sodium | 790 mg (33%) |
| Total Carbohydrates | 19 g (6%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 10 g (17%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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