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Antipasto Bean Salad

Ingredients

• Bean Salad
• Quick Marinated Onions
• 1, 15oz can cannellini beans, drained and rinsed
• 1/2 medium red onion, thinly sliced
• 1, 15oz can chickpeas, drained and rinsed
• 1 tsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1/3 cup pepperoncini, sliced (about 12 whole peppers)
• 1 tsp dry oregano
• 4 oz jar of mini cherry peppers, drained
• Juice of half a lemon
• 1/3 cup roasted red bell pepper strips, drained
• Kosher salt
• 4 oz jar marinated artichoke hearts, drained and chopped
• Pepperoncini Dressing
• 1/4 cup sun-dried tomatoes packed in oil, drained and julienned
• 1 clove garlic, grated
• 10 gherkins, sliced
• 3 tbsp brine from the jar of pepperoncini
• 1/4 cup castelvetrano olives, pitted and chopped
• 1 tbsp white wine vinegar
• 1/3 cup crumbled feta
• 1 tsp dijon mustard
• 1/3 cup parsley
• 1–2 tsp maple syrup
• 1 tsp dry oregano
• 4 tbsp extra virgin olive oil

Directions

1. Marinate the onions: To a large mixing bowl, add the onions, paprika, oregano, lemon juice, oil, and a generous pinch of salt.
2. Use your hands to massage the ingredients into the onions until they are softened.
3. Set aside while you prep your ingredients.
4. To simplify this recipe and minimize chopping, opt for jarred vegetables that are already diced or julienned.
5. If not, thinly slice or chop the remaining jarred vegetables as needed.
6. Make the bean salad base: To the bowl of marinated onions, add the cannellini beans, chickpeas, pepperoncini, cherry peppers, roasted bell pepper, artichoke hearts, sun-dried tomatoes, gherkins, olives, feta, and herbs.
7. Blend up the dressing: To a blender cup or jar, add the garlic, pepperoncini brine, vinegar, mustard, maple syrup, oregano, oil, and a generous pinch of salt.
8. Blend (or seal and shake vigorously) until creamy.
9. Dress and mix: Pour the dressing over the bean salad then toss to combine.
10. Taste and adjust your seasonings, then cover and store in fridge until ready to eat.
11. Serve with toasted bread