Mediterranean Bean Salami Salad (Printable)

Hearty Mediterranean salad with beans, salami, olives, fresh herbs, and a tangy olive oil dressing.

# What You’ll Use:

→ 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:

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 in the chopped parsley and basil, then gently stir to combine.
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 evenly coat.
06 - Taste and adjust seasoning with additional salt and pepper as desired.
07 - Refrigerate the salad for 30 minutes if desired to allow flavors to meld.

# Expert Advice:

01 -
  • It holds up beautifully in the fridge for days, getting better as the flavors soak in.
  • Youre getting serious protein and fiber without any cooking or heat involved.
  • The salty-briny-fresh balance hits every craving at once.
  • Its just as good straight from the bowl as it is served at a table.
02 -
  • Rinse those beans thoroughly or the salad will taste metallic and weird.
  • Dont overdress it, you can always add more but you cant take it back.
  • Let it sit at least fifteen minutes before serving, it really does need that time to come together.
03 -
  • Dice the salami small enough that it distributes evenly, big chunks throw off the balance.
  • Taste the dressing before you pour it, your vinegar or mustard might be sharper than mine.
  • If the salad tastes flat after chilling, hit it with a squeeze of fresh lemon juice right before serving.
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