Save to Pinterest I threw this salad together on a Sunday afternoon when I had friends coming over and zero energy for anything complicated. The fridge had cans of beans, some salami from the deli, and a few sad vegetables that needed using. What started as a lazy cleanup meal turned into something everyone kept going back for. Now its my go-to when I want something filling that actually tastes like effort.
The first time I brought this to a potluck, someone asked if Id been to culinary school. I laughed because Id literally assembled it in under fifteen minutes while still in my pajamas. Theres something about the way the salami fat coats the beans and the olives punch through the richness that makes people think you tried harder than you did. I didnt correct them.
Ingredients
- Cannellini beans, chickpeas, kidney beans: The triple bean base gives you different textures and keeps every bite interesting, rinse them well or the salad tastes like can.
- Dry-cured salami: This is where the depth comes from, the fat and salt melt into the dressing and turn it into something almost creamy.
- Red onion: Dice it small so it distributes evenly, nobody wants a huge chunk of raw onion in one forkful.
- Cucumber: It adds crunch and freshness that balances out all the richness, I leave the skin on for color.
- Red bell pepper: Sweet, crisp, and it makes the bowl look like a market haul.
- Cherry tomatoes: Halve them so the juice gets into the mix, whole ones just roll around.
- Kalamata olives: Briny and meaty, they do most of the heavy lifting flavor-wise.
- Capers: Little pops of salt and tang that wake everything up.
- Fresh parsley and basil: Do not skip the herbs, they make it taste alive instead of like a can opener project.
- Extra-virgin olive oil: Use the good stuff, you can taste it here.
- Red wine vinegar: Sharp and bright, it cuts through the beans and salami perfectly.
- Dijon mustard: It emulsifies the dressing and adds a subtle kick.
- Dried oregano: A little goes a long way, it ties everything into that Mediterranean vibe.
- Garlic: One clove minced fine, more would overpower the other flavors.
Instructions
- Prep the beans:
- Dump all three cans into a colander and rinse under cold water until the foam stops. Shake them dry and toss into your biggest bowl.
- Add the chunky bits:
- Dice the salami into small cubes, then throw in the onion, cucumber, pepper, tomatoes, olives, and capers. Everything should be roughly the same size so each bite is balanced.
- Toss in the herbs:
- Chop the parsley and basil right before adding them so they stay bright. Stir them through gently.
- Make the dressing:
- In a small jar, combine the olive oil, vinegar, mustard, oregano, salt, pepper, and garlic. Seal it and shake hard until it looks creamy and thick.
- Dress and toss:
- Pour the dressing over everything and fold it together with a big spoon. Taste a bean and adjust the salt or vinegar if needed.
- Let it sit:
- If you have thirty minutes, cover it and let it chill. The flavors soak in and it tastes twice as good.
Save to Pinterest I made this for a picnic once and left it in the cooler for three hours. When we finally opened it, the dressing had worked into every crevice and the whole thing tasted like it had been marinating overnight. Everyone ate it cold, standing around the cooler, and nobody bothered with plates. That was the day I realized some dishes are better when theyre a little messy and a lot communal.
Make It Your Own
If youre not into salami, diced feta or even chunks of mozzarella work beautifully. Ive also added marinated artichoke hearts and roasted red peppers when I had them sitting around. Sometimes I throw in a handful of arugula right before serving for a peppery bite. This salad is forgiving, it wants you to use what you have.
Serving and Storing
Serve it cold or at room temperature with crusty bread for soaking up the dressing. It makes a great side for grilled chicken or fish, but honestly Ive eaten it as a full meal more times than I can count. Store it covered in the fridge for up to four days, just give it a stir before serving because the dressing settles.
What to Drink and When to Make It
A crisp Sauvignon Blanc or a chilled rose cuts through the richness and plays up the Mediterranean flavors. I also love it with sparkling water and lemon when Im keeping things light. Make this ahead for meal prep, pack it for lunch, or bring it to a gathering where you want to look like you care without actually spending hours in the kitchen.
- Double the recipe if youre feeding a crowd, it goes fast.
- If you like heat, add a pinch of red pepper flakes to the dressing.
- Leftovers are excellent stuffed into pita bread the next day.
Save to Pinterest This salad has saved me more times than I can count, from last minute dinners to potlucks where I forgot to plan ahead. It tastes like you tried, even when you didnt, and thats the kind of recipe worth keeping around.
Recipe Questions & Answers
- → What types of beans are used in this salad?
Cannellini beans, chickpeas, and kidney beans combine for a hearty base with varied textures and flavors.
- → Can this dish be made vegetarian?
Yes, omitting salami and adding diced feta cheese creates a delicious vegetarian-friendly alternative.
- → How is the dressing prepared?
The dressing blends extra-virgin olive oil, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper whisked until emulsified.
- → What freshness do the herbs add?
Parsley and basil add bright, aromatic notes that balance the richness of the salami and beans.
- → Is this salad suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free, but check salami labels to confirm no gluten-containing additives.
- → How long should the salad chill before serving?
Chilling for about 30 minutes allows flavors to meld and intensify before enjoying.