Cooked - Italian Dense Bean Salad

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Home Pricing Community My Recipes

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Italian Dense Bean Salad

6.0

1 can cannellini beans (low-sodium or white beans)

1 can red kidney beans (low-sodium)

1 can chickpeas (low-sodium)

2 jars giardiniera (such as Mezetta pickled Italian veggies, reserve ¼ cup juice)

1 large handful fresh parsley

1 tbsp dried oregano

1 tbsp dried basil

4 tbsp extra virgin olive oil (strong olive flavor, if desired)

½ whole lemon juice (optional, for brighter flavor)

Salt & pepper (optional, to taste)

Drain and rinse all the beans, then add them to a large bowl.
Chop the fresh parsley and add it to the bowl along with the olive oil, oregano, and basil.
Drain the giardiniera, reserving ¼ cup of the pickling juice, and roughly chop the vegetables.
Add the chopped pickled veggies and reserved juice to the bean mixture.
Stir everything together and store the salad in an airtight container in the fridge. It will stay fresh for 3 to 5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 4 weeks ago

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