I’ve been on a salad kick lately, I think it’s the change of weather and the fact that we started using our grill again. If you’re looking for a side dish to any of your grilled meats or fish you need to make this summer bean salad.
It’s quick to put together because it’s made with canned beans and jars of antipasto, usually sun-dried, packed in oil or marinated with some fresh ingredients added in as well.
I used a combination of cannellini and garbanzo beans but you can use all cannellini or all garbanzo, it’s your choice, same thing goes with the other ingredients, make it your own.
This keeps well for a couple of days in the fridge and delicious served cold or at room temperature, plus it can sit out and you don’t have to worry about it going bad, the dressing is simply olive oil and fresh lemon. A great side dish for all your summer parties!
Here’s how I made mine.
- 1 can each, cannellini and garbanzo beans, rinsed and drained then patted dry
- 1 jar of marinated artichoke hearts, drained
- sun-dried tomatoes packed in oil, scooped out and chopped
- jarred roasted red peppers, drained and sliced
- 2 small garlic cloves, minced finely
- ½ teaspoon of Calabrian chili paste, (optional for a little heat)
- olives of your choice
- bocconcini balls, ( fresh mozzarella) drained and sliced in half
- chopped red onion
- chopped parsley
- a few thin lemon slices
- a handful of arugula
- Toss everything into a big bowl, let the flavors meld together then place into your serving dish!
- (Amounts of ingredients vary to your liking and how much you will be making.)
- The dressing is simply fresh lemon and olive oil whisked together and drizzled all around.
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