Credits To

Recipe Box

Sundried Tomato Dense Bean Salad

Credits to @violetwitchel

Ingredients

  • 1 shallot, finely minced
  • 1 bunch of parsley
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 16 oz container of cherry tomatoes
  • 4 leaves of basil
  • 6 oz salami or pepperoni
  • 1/2 lb deli meat (turkey, smoked chicken)
  • 1/2 cup sundried tomatoes, drained (save the oil!)
  • 1/2 cup artichoke hearts, drained
  • 1 can white beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1 16 oz container of mini mozzarella balls, drained

Dressing

  • 2 tbsp sundried tomato oil
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Italian seasoning
  • Big pinch of sea salt
  • 1 tsp Dijon mustard
  • 1 lemon, juiceed
  • Lots of cracked black pepper

Instructions

  1. Finely mince the shallot. Core and dire the bell peppers, Mince the parsley and basil. Slice the tomatoes in half. Add to a large bowl.
  2. Roughly chop the deli meats and add to the bowl with the veggies and herbs.
  3. Drain the sundried tomato oil and set it aside for the dressing. Roughly chop the sundried tomatoes and artichoke hearts. Add to the bowl with the drained beans and mozzarella balls.
  4. In a small separate contained, mix together the sundried tomato oil, olive oil, red wine vinegar, lemon juice, Italian seasoning, sea salt, and mustard. Whisk well or blend.
  5. Pour the dressing over the salad mixture and toss until everything is evenly coated.

natalie’s notes

Made 5/31/24. You will be shocked at how much this makes, but keeps for up to a week.