Mediterranean Dense Bean Salami (Printable)

Protein-rich Mediterranean bean salad with savory salami, fresh vegetables, olives, and herbs dressed in olive oil.

# What Goes In:

→ Beans & Legumes

01 - 1 can (15 oz) cannellini beans, drained and rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 can (15 oz) kidney beans, drained and rinsed

→ Meats & Proteins

04 - 4 oz dry-cured salami, diced

→ Vegetables

05 - 1 small red onion, finely diced
06 - 1 medium cucumber, diced
07 - 1 red bell pepper, diced
08 - 1 cup cherry tomatoes, halved
09 - 1/2 cup pitted Kalamata olives, sliced
10 - 2 tbsp capers, drained
11 - 1/4 cup fresh parsley, chopped
12 - 2 tbsp fresh basil, sliced

→ Dressing

13 - 4 tbsp extra-virgin olive oil
14 - 2 tbsp red wine vinegar
15 - 1 tsp Dijon mustard
16 - 1/2 tsp dried oregano
17 - 1/2 tsp sea salt, plus more to taste
18 - 1/4 tsp cracked black pepper
19 - 1 clove garlic, minced

# How to Make It:

01 - In a large bowl, combine the cannellini beans, chickpeas, and kidney beans.
02 - Add the diced salami, red onion, cucumber, red bell pepper, cherry tomatoes, olives, and capers to the beans.
03 - Sprinkle in the chopped parsley and basil, then gently mix to integrate.
04 - Whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, sea salt, black pepper, and minced garlic in a small bowl or jar until emulsified.
05 - Pour the dressing over the salad ingredients and toss gently to coat evenly.
06 - Taste and adjust seasoning with additional salt or pepper as needed.
07 - Chill the salad for 30 minutes before serving to allow flavors to meld, if desired.

# Expert Advice:

01 -
  • It gets better as it sits, so you can make it hours or even a day ahead without any loss of flavor.
  • Every bite has texture and contrast, from the tender beans to the crisp vegetables and chewy salami.
  • Its hearty enough to be a main dish but light enough that you dont feel weighed down afterward.
  • You can customize it endlessly based on whats in your pantry or what you find at the market.
02 -
  • Rinsing the beans is non-negotiable or the salad will taste flat and overly salty from the canning liquid.
  • Dont overdress it all at once. Start with three-quarters of the dressing, toss, then add more if needed.
  • If making this ahead, add the fresh herbs and tomatoes just before serving so they stay vibrant and dont get soggy.
03 -
  • Use a mix of beans with different textures, the creaminess of cannellini against the firmness of chickpeas makes every bite interesting.
  • Let the salad come to room temperature before serving if its been chilled, the flavors open up and taste fuller.
  • If you want it spicier, add a pinch of red pepper flakes to the dressing or toss in some sliced pepperoncini.
Return