All your antipasti faves tossed into a punchy bean salad that only gets better sat in the fridge.
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Serves
6
Butter Bean
Artichoke
Pickled Pepper
Sun-Dried Tomato
Mini Mozzerella Ball
Salami
Green Bean
Lemon
Garlic
Honey
Balsamic Vinegar
Olive Oil
Salt
Black Pepper
Serves
6
Butter Bean
Artichoke
Pickled Pepper
Sun-Dried Tomato
Mini Mozzerella Ball
Salami
Green Bean
Lemon
Garlic
Honey
Balsamic Vinegar
Olive Oil
Salt
Black Pepper
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Step 1.
Drain and rinse the butter beans. Drain the artichokes and roughly chop them. Drain and chop the pickled peppers. Drain and chop the sundried tomatoes. Drain the mozzarella. Dice the salami. Zest the lemon and set aside.
Step 2.
Bring a pot of salted water to the boil. Add the green beans and cook for 1 min, then drain and cool under cold water. Drain again and set aside.
Step 3.
Grab a large mixing bowl. Squeeze in the lemon juice and finely grate in the garlic. Add the olive oil, balsamic vinegar and honey, then whisk until smooth. Season with salt and pepper.
Step 4.
Add the butter beans, artichokes, pickled peppers, mozzarella, sundried tomatoes, salami and green beans to the bowl. Add in the lemon zest. Give everything a good mix, taste and adjust seasoning. If making ahead, share between Tupperware containers and chill until needed.
The salad will last for up to 3 days in the fridge.
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