Side Dishes
Italian Two-Bean Salad with Tapenade Vinaigrette
For a fresh take on white bean salad, try this one made with creamy cannellini beans and crispy green beans. Packed full of cheese, salami, and vegetables, and tossed with a tapenade vinaigrette, this is one substantial side dish. To make this salad ahead, prepare all of the components, but wait to dress the salad with the vinaigrette until right before serving.
Ingredients
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, BLANCH:
COMBINE:
Instructions
For the vinaigrette, whisk together tapenade, vinegar, oil, shallots, and Dijon; season with pepper.
For the salad, blanch green beans in a pot of boiling salted water until crisp-tender, 3–4 minutes. Transfer green beans to a bowl of ice water to stop the cooking; drain.
Combine cannellini beans, tomatoes, Parmesan, pepperoncini, salami, artichoke hearts, parsley, and green beans in a large bowl, then toss with vinaigrette.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 272
% Daily Value*
Total Fat 16g 24%
Saturated Fat 5g 25%
Cholesterol 34mg 11%
Sodium 798mg 33%
Carbs 17g 5%
Fiber 5g 20%
Protein 16g
*Percent Daily Values are based on a 2,000 calorie diet.