Antipasto Salad

Ingredients

green beansblanched

1 1/3 cup

white beansdrained

2/3 (14 oz) can

artichoke heartsdrained

2/3 (14 oz) can

black olives

2/3 cup

celerychopped

2/3 cup

roasted peppers

1/3 cup

cherry tomatoeshalved

2/3 cup

bell pepperdiced

1

red onionthinly sliced

0.17 cup

capers

1 1/3 tbsp

flat-leaf parsleychopped

1/3 cup

basilchopped

1/4 cup

baby mozzarella

Veganmarinated tofu cubedpress first, toss with dressing

optional5 1/3 oz

olive oil

1/4 cup

red wine vinegar

1 1/3 tbsp

lemon juice

2/3 tbsp

garlicfinely minced

1 clove

shallotfinely minced

2/3 tbsp

Italian seasoning

2/3 tsp

salt

0.17 tsp

pepper

1/3 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.

Fits

• Vegetarian
• Gluten-free