20-Minute White Bean Antipasto Salad
A vibrant Mediterranean-inspired bean salad combining tender white beans with crisp vegetables, fresh herbs, and a tangy red wine vinaigrette. This protein-packed dish showcases colorful bell peppers, tomatoes, and aromatic basil alongside parsley for a fresh, satisfying meal. Perfect for summer gatherings, potlucks, or meal prep, this antipasto salad improves with time as flavors meld. The quick microwave technique for carrots ensures they're perfectly tender-crisp while maintaining their bright color and nutrients.
Ingredients
- 3 cups cooked Camellia Brand Great Northern Beans
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ cup carrots, chopped (1 large, peeled)
- 1 cup plum tomatoes, chopped (2 large)
- ½ cup yellow bell pepper, chopped (about 1/2 large)red bell pepper1:1vegetariangluten-free
different color, same sweetness
- ½ cup celery, chopped (1 to 2 ribs)
- 1 cup leafy green herbs, such as 1/2 cup chopped basil and 1/2 cup chopped fresh parsleyall basil or all parsley1:1vegetariangluten-free
less complex herb flavor
- ⅓ cup extra-virgin olive oil
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried Italian seasoning mix
Instructions
- 1
Place beans in a large bowl and sprinkle with vinegar and salt, then mix lightly
- 2
Put carrots in a small bowl with water and microwave on HIGH for 3 minutes while chopping remaining vegetables, then drain and add to beans
- 3
Add tomatoes, bell pepper, celery, herbs, oil, black pepper and Italian seasoning to bowl
- 4
Toss lightly to avoid smashing beans, then taste and adjust seasoning if needed
- 5
Refrigerate at least 1 hour for flavors to develop
- 6
Serve chilled or at room temperature
Tips
Microwave carrots with water for exactly 3 minutes to achieve the perfect tender-crisp texture without overcooking
Toss ingredients gently to prevent beans from breaking apart and becoming mushy in the salad
Allow at least 1 hour of chilling time for the flavors to properly meld and develop before serving
Good to Know
Refrigerate covered for up to 1 week
Can be made 1-3 days ahead; flavors improve with time
Serve chilled or at room temperature
Common Mistakes
Toss gently to avoid smashing the beans and creating a mushy texture
Don't skip the chilling time as flavors need time to develop properly
Substitutions
FAQ
Can I use canned beans instead of cooked beans?
Yes, drain and rinse 2 cans of Great Northern beans. Pat dry before using to prevent excess liquid in the salad.
How long can this salad be stored in the refrigerator?
The salad keeps well covered in the refrigerator for up to 1 week. Flavors actually improve after a day or two.
Can I freeze this antipasto salad?
Freezing is not recommended as the vegetables will become mushy and the texture will be compromised when thawed.