Mediterranean Dense Bean Salami (Printable version)

Hearty beans paired with salami, olives, and fresh herbs create a vibrant Mediterranean salad.

# What You Need:

→ Beans & Legumes

01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 can (15 oz) kidney beans, drained and rinsed

→ Meats & Proteins

04 - 4 oz dry-cured salami, diced

→ Vegetables

05 - 1 small red onion, finely diced
06 - 1 medium cucumber, diced
07 - 1 red bell pepper, diced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 cup pitted Kalamata olives, sliced
10 - 2 tbsp capers, drained
11 - 1/4 cup fresh parsley, chopped
12 - 2 tbsp fresh basil, sliced

→ Dressing

13 - 4 tbsp extra-virgin olive oil
14 - 2 tbsp red wine vinegar
15 - 1 tsp Dijon mustard
16 - 1/2 tsp dried oregano
17 - 1/2 tsp sea salt (plus more to taste)
18 - 1/4 tsp cracked black pepper
19 - 1 clove garlic, minced

# How to Make It:

01 - In a large bowl, combine the cannellini beans, chickpeas, and kidney beans.
02 - Add the diced salami, red onion, cucumber, red bell pepper, cherry tomatoes, olives, and capers to the bowl.
03 - Sprinkle the chopped parsley and basil over the mixture.
04 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, sea salt, cracked black pepper, and minced garlic until emulsified.
05 - Pour the dressing over the salad ingredients and toss gently to combine thoroughly.
06 - Taste and adjust seasoning if necessary.
07 - Refrigerate the salad for 30 minutes if desired to enhance the flavors.

# Expert Advice:

01 -
  • It tastes better the next day, which means you can make it ahead and actually enjoy your gathering instead of hovering in the kitchen.
  • The texture is satisfying in a way that keeps you coming back for another forkful, never mushy, always bright.
  • You can tweak it endlessly based on what's in your fridge, and it still turns out delicious every single time.
02 -
  • Rinsing the beans is not optional, the first time I skipped it the salad tasted metallic and flat, and I had to start over.
  • Let the salad rest before serving, the difference between freshly tossed and thirty minutes later is night and day, the dressing soaks in and everything softens just enough.
03 -
  • Dice the salami small and evenly so you get a little bit of that salty, fatty richness in every bite instead of overwhelming chunks.
  • Taste the dressing before you pour it on, if it's too sharp add a tiny pinch of sugar, if it's too mild add another splash of vinegar, you're the boss.
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