Italian Marinated White Bean Salad
Serves 610 mins prep0 mins cook
These marinated white beans are maximized with flavor — mixed with roasted red peppers, sun-dried tomatoes, salty feta, and my punchy red wine vinaigrette, they turn into a bright, briny salad with just the right amount of buttery olive oil to bring it all together. This salad is my ideal grab-and-go lunch or antipasto!
0 servings
What you need
Instructions
Make the dressing/marinade 0 In a bowl, mix together [wprm-ingredient text="¼ cup extra virgin olive oil" uid="0"], [wprm-ingredient text="2 tablespoons red wine vinegar" uid="2"], [wprm-ingredient text="1 tablespoon balsamic vinegar" uid="3"], [wprm-ingredient text="1 teaspoon Dijon mustard" uid="4"], [wprm-ingredient text="1 teaspoon dried oregano" uid="5"], [wprm-ingredient text="½ teaspoon crushed red pepper" uid="6"], [wprm-ingredient text="½ teaspoon grated fresh garlic" uid="7"], 1 teaspoon salt and about ½ teaspoon of freshly ground pepper Mix the beans 3 Put the beans in a large bowl. Slice the roasted red pepper and sun dried tomatoes into ½-inch pieces, about the size of the beans. Add them to the bowl with the parsley. 4 Pour the dressing over the beans and toss gently to combine. Add the feta cheese and toss again. 5 The marinated beans can sit at room temperature for an hour or two, or store them covered and refrigerated 3-4 days.View original recipe