Mediterranean Dense Bean Salad (Print)

Hearty mix of beans, salami, olives, and fresh Mediterranean herbs for a flavorful dish.

# Components:

→ 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

# Directions:

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 beans.
03 - Sprinkle the chopped parsley and basil over the salad mixture.
04 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, pepper, and minced garlic until emulsified.
05 - Pour the dressing over the salad ingredients and toss gently to combine thoroughly.
06 - Taste the salad and adjust seasoning with additional salt or pepper if desired.
07 - Chill the salad for 30 minutes before serving to allow flavors to meld, if preferred.

# Expert Advice:

01 -
  • It comes together in under 20 minutes with zero cooking required, making it perfect for those days when turning on the stove feels like too much.
  • The combination of beans, salami, and briny olives creates a salad that actually feels substantial enough to be a full meal.
  • It tastes even better the next day once the dressing has time to mingle with everything, so it's genuinely excellent for meal prep.
02 -
  • Do not skip rinsing the canned beans, or your carefully constructed dressing will taste dull and metallic instead of bright.
  • If you're making this ahead, don't add the fresh herbs until just before serving, or they'll turn dark and bitter in the acidic dressing.
  • The salami will continue to release its oils and salt into the dressing as it sits, so taste before you add extra seasoning if this is being served the next day.
03 -
  • Use a microplane or fine grater for your garlic instead of mincing it by hand; the finer pieces distribute more evenly through the dressing and don't leave harsh chunks.
  • If your salami is very fatty or your olive oil is particularly heavy, reduce the oil by a tablespoon and increase the vinegar slightly so the dressing tastes bright instead of slick.
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