Skip to main content


Three-Bean "Antipasto" Salad
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
+ Add to Shopping List
Three-Bean "Antipasto" Salad

Three-Bean "Antipasto" Salad

Three-Bean "Antipasto" Salad
  • Servings:Serves 6 to 8
  • Prep Time:15 minutes
  • Cook Time:0 minutes
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