Mediterranean Bean Salami Salad (Printable)

Hearty beans, salty salami, olives, and fresh herbs combine for a Mediterranean-inspired salad full of flavor.

# What You Need:

→ 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

# Step-by-Step Guide:

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 sliced basil, mixing gently.
04 - In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, sea salt, black pepper, and minced garlic until emulsified.
05 - Pour the dressing over the salad ingredients and toss gently until combined evenly.
06 - Taste and adjust salt and pepper as needed for balanced flavors.
07 - Refrigerate for 30 minutes to allow flavors to meld before serving, if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout, and you can eat it straight from the bowl without reheating.
  • The combination of creamy beans, salty salami, and tangy olives hits every craving at once without feeling heavy.
  • It actually gets better after sitting in the fridge, so making it ahead means less work and more flavor.
02 -
  • Rinsing the beans is not optional. Skipping this step leaves a metallic, starchy film that dulls the brightness of the dressing.
  • The salad tastes completely different after it's had time to rest. If you can, make it a few hours ahead or even the night before.
  • Don't overdress it all at once. Start with three-quarters of the dressing, toss, taste, and add more if needed.
03 -
  • Use the best olive oil you have. The beans will absorb its flavor, and a peppery, fruity oil makes the whole salad taste more expensive than it is.
  • If you want more heat, add a pinch of red pepper flakes to the dressing or toss in some sliced pepperoncini with the vegetables.
  • Don't skip the resting time. Eating it immediately is fine, but giving it even twenty minutes in the fridge transforms it completely.
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