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Italian Dense Bean Salad with mozzarella, beans, and peppers

Italian Dense Bean Salad

A vibrant and hearty salad combining a colorful array of beans, peppers, and zesty dressings, perfect for gatherings or as a refreshing meal.
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Prep Time 20 minutes
Total Time 8 hours
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 31 oz canned chickpeas (rinsed)
  • 15.5 oz canned great northern beans (rinsed)
  • 2 bell peppers (finely diced)
  • 0.5 large red onion (finely diced)
  • 1 cup diced jarred pepperoncini peppers
  • 4 oz jarred julienned sun dried tomatoes (drained and oil reserved)
  • 12 oz marinated mozzarella balls packed in oil (drained)
  • 4 oz hard salami (diced)
  • 4 oz pepperoni (diced)
Dressing Ingredients
  • 0.33 cup reserved sun dried tomato oil
  • 0.33 cup red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Method
 

Preparation
  1. Chop all the salad ingredients—chickpeas, great northern beans, bell peppers, red onion, pepperoncini, sun-dried tomatoes, mozzarella, salami, and pepperoni—into bite-sized pieces and toss everything together in a large bowl.
  2. In a jar with a lid, combine the dressing ingredients: reserved sun-dried tomato oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and black pepper. Secure the lid and shake well until thoroughly combined.
  3. Pour the dressing over the salad and toss everything together until coated evenly. Cover the bowl or transfer to an airtight container and refrigerate for at least 8 hours before serving.

Notes

Chill the salad for at least 8-12 hours for enhanced flavors. It can be made ahead of time and lasts for 5 days in the refrigerator.