Categories: Salad

Ingredients

• 1/4 cup purchased black olive tapenade
• 3 tbsp. white wine vinegar
• 2 tbsp. olive oil
• 1 tbsp. minced shallots
• 1/2 tsp Dijon
• Black pepper to taste
• 8 oz. fresh green beans, trimmed and halved on a bias
• 19 oz. can cannellini beans, drained and rinsed
• 1 cup halved grape tomatoes
• 1/2 cup diced Parmesan
• 1/2 cup thinly sliced pepperoncini
• 1/2 cup diced hard salami
• 6.5 oz. jar marinated artichoke hearts, drained and chopped
• 1/4 cup chopped fresh parsley

Directions

1. For the vinaigrette, whisk together tapenade, vinegar, oil, shallots, and Dijon; season with pepper.

2. For the salad, blanch green beans in a pot of boiling salted water until crisp-tender, 3-4 minutes. Transfer green beans to a bowl of ice water to stop the cooking; drain.

3. Combine cannellini beans, tomatoes, Parmesan, pepperoncini, salami, artichoke hearts, parsley, and green beans in a large bowl, then toss with vinaigrette.

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