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Y’all, I’ve officially found my new go to easy lunch. Prep a big batch of this on the weekend, and enjoy all throughout the week! It just gets better and better as it marinated. Shout out to @Violet Witchel for sharing this incredible recipe! I’ve got all the measurements below for y’all: Antipasto Bean Salad - 1 English cucumber, diced - 1 container cherry tomatoes, halved - 1/4 cup minced parsley - 1 shallot, minced - 1/3 lb genoa salami, sliced - 1/3 cup chopped Kalamata olives - 1 cup grated parmigiano reggiano (or pecorino) - 1 8oz container pearl mozzarella, drained - 1/3 cup sliced pepperoncini, plus 1 Tbsp brine - 1 can cannellini beans, drained and rinsed - 1 can chickpeas, drained and rinsed For the vinaigrette: - 2 cloves garlic - Zest of 1 lemon - Juice of 1 lemon - 1/4 cup red wine vinegar - 1/3 cup olive oil - 2 tsp Dijon mustard - Salt and pepper #mealprep #beansaladrecipe #easyrecipe #makeaheadmeals #lunchideas #cookwithme #homecook #saladrecipe #summerrecipes #springrecipes
Duration: 81 sPosted : Sun, 14 Apr 2024 16:42:44Views
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