Antipasto Salad

Ingredients

green beans blanched

4 cup

white beans drained

2 (14 oz) can

artichoke hearts drained

2 (14 oz) can

black olives

2 cup

celery chopped

2 cup

roasted peppers

1 cup

cherry tomatoes halved

2 cup

bell pepper diced

2

red onion thinly sliced

1/2 cup

capers

4 tbsp

flat-leaf parsley chopped

1 cup

basil chopped

2/3 cup

baby mozzarella

optional

olive oil

2/3 cup

red wine vinegar

4 tbsp

lemon juice

2 tbsp

garlic finely minced

2 clove

shallot finely minced

2 tbsp

Italian seasoning

2 tsp

salt

1/2 tsp

pepper

1 tsp

chili flakes

pinch

Method

1. 01Bring a medium pot of salted water to a boil. Add green beans and simmer until vibrant and tender, 3 to 4 minutes. Drain and rinse in cold water.5 min
2. 02Whisk olive oil, red wine vinegar, lemon juice, garlic, shallot, Italian seasoning, salt, pepper, and chili flakes in a small bowl.
3. 03In a large bowl, combine blanched green beans, white beans, artichoke hearts, olives, celery, roasted peppers, cherry tomatoes, bell pepper, red onion, capers, parsley, and basil.
4. 04Gently fold dressing into salad until combined. Taste and adjust salt and vinegar as needed.
5. 05Chill until serving time. Salad keeps 4 days refrigerated.