Italian Bean Salad

Ingredients

Ingredients

• 1/4 cups fresh parsley, finely chopped
• 1/4 cups red onion, finely diced
• 1 red bell pepper, diced
• 1/4 cup pepperoncinis, sliced
• 1/2 cups ripe tomatoes, diced
• 1/2 cups salami, diced
• 1/2 cups mozzarella cheese, sliced and diced
• 2 tbsp parmesan cheese, grated
• 1 can garbanzo beans (chickpeas), rinsed and drained
• 1 can white beans (cannellini), rinsed and drained
• 3 tbsp extra‑virgin olive oil
• 2 tbsp red wine vinegar
• 2 tsp dijon mustard
• 1/2 tsp garlic salt
• 1/2 tsp italian seasoning
• 1 tbsp fresh lemon juice (about half a lemon)
• 1/4 cup cucumber

Instructions

1. Chop the parsley, cucumber, red onion, red bell pepper, pepperoncinis, tomatoes, salami, and sliced cheese into fine pieces.
2. Rinse and drain the garbanzo beans and white beans, then place them in a large bowl.
3. Add the chopped vegetables, salami, and cheese to the beans.
4. Whisk together olive oil, red wine vinegar, Dijon mustard, garlic salt, Italian seasoning, and lemon juice to form a bright dressing.
5. Pour the dressing over the bean mixture and toss gently to coat evenly.
6. Sprinkle the grated Parmesan over the salad and give a final light toss.
7. Season with additional salt and pepper to taste, if desired.
8. Serve immediately at room temperature or chill for 15 minutes for deeper flavor.

Notes

For extra freshness, add a handful of torn fresh basil or mint leaves just before serving.