Save I threw this together one Sunday after realizing I had three half-used cans of beans in the pantry and a hunk of salami from the deli. What started as fridge clean-up turned into something I now make on repeat. The combination of creamy beans, salty meat, and that sharp vinegar dressing just works. My partner ate two bowls standing at the counter, which is always the best sign. Now I keep extra cans stocked just so I can whip this up whenever the craving hits.
I brought this to a potluck once, skeptical that a bean salad would hold its own next to lasagna and grilled chicken. It was gone in twenty minutes. Someone even asked if I catered it, which made me laugh because it took less time than changing clothes. That night I learned that simple food, done right, beats fussy every time.
Ingredients
- Cannellini beans, chickpeas, and kidney beans: This trio gives you creaminess, nuttiness, and a slight earthiness all at once, make sure to rinse them well or the salad tastes tinny.
- Dry-cured salami: The salty, slightly funky bite cuts through the beans beautifully, dice it small so you get a little in every forkful.
- Red onion: Adds a sharp, clean crunch, if raw onion is too aggressive for you, soak the diced pieces in cold water for ten minutes first.
- Cucumber and red bell pepper: These bring freshness and snap, I like to dice them the same size as the beans so everything feels cohesive.
- Cherry tomatoes: Their sweetness and juice loosen up the salad, halve them so they release a bit of their liquid into the mix.
- Kalamata olives and capers: The briny punch that makes this taste Mediterranean, do not skip these or the salad falls flat.
- Fresh parsley and basil: Herbs make it taste alive, not like something from a can, tear the basil by hand for a softer flavor.
- Extra-virgin olive oil: Use the good stuff here, it is the base of the dressing and you will taste the difference.
- Red wine vinegar: Sharp and tangy, it balances the richness of the oil and salami perfectly.
- Dijon mustard: This emulsifies the dressing and adds a subtle heat that ties everything together.
- Dried oregano: A little goes a long way, it gives that classic Mediterranean warmth without overpowering.
- Garlic: Mince it fine so it distributes evenly, raw garlic can be harsh if you bite into a big chunk.
Instructions
- Mix the beans:
- Dump all three types of beans into your largest bowl and give them a gentle stir. You want them mingling but not mashed.
- Add the vegetables and salami:
- Toss in the onion, cucumber, pepper, tomatoes, olives, capers, and diced salami. Everything should look colorful and crowded in the best way.
- Toss in the herbs:
- Sprinkle the parsley and basil over the top. Do not stir yet, just let them sit there looking fresh.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, vinegar, mustard, oregano, salt, pepper, and garlic until it looks smooth and slightly thickened. Shake it hard if you are using a jar.
- Dress and toss:
- Pour the dressing over everything and fold it all together with a big spoon or your hands. Make sure the dressing coats every bean and vegetable.
- Taste and adjust:
- Take a bite and see what it needs, maybe more salt, maybe a splash more vinegar. Trust your tongue.
- Let it sit:
- If you have time, cover it and chill for thirty minutes. The flavors deepen and everything softens just a bit.
Save One summer evening I ate this outside on the porch with a glass of cold wine and some bread. The sun was setting, the cicadas were loud, and the salad tasted like vacation even though I was just at home. That is when I realized food does not need to be complicated to feel special.
How to Make It Your Own
Swap the salami for diced feta or grilled chicken if you want to go lighter or vegetarian. I have also added marinated artichoke hearts and roasted red peppers when I had them around, both were excellent. If you like heat, a pinch of red pepper flakes in the dressing wakes the whole thing up.
Storing and Serving
This keeps in the fridge for up to four days in an airtight container, though it rarely lasts that long. Bring it back to room temperature before serving or eat it cold straight from the bowl. I like it with crusty bread to soak up the dressing, or alongside grilled lamb or chicken.
What to Pair It With
A crisp Sauvignon Blanc or a chilled rose cuts through the richness and complements the acidity. If you are not drinking, sparkling water with lemon does the same job. I have also served this at barbecues where it sat next to potato salad and coleslaw, and people went back for this one first.
- Make sure your beans are well drained or the salad will be watery.
- Dice everything roughly the same size so each bite feels balanced.
- Taste before you serve, cold dulls flavor so it might need more salt or acid.
Save This salad has become my go-to when I want something that feels nourishing but does not require me to turn on the stove. It is proof that good food does not need to be fancy, just honest and full of flavor.
Saffron Brook Recipe Q&As
- → Can I make this salad vegetarian?
Yes, simply omit the salami and add diced feta cheese for a rich, creamy alternative.
- → How long should the salad chill before serving?
Chilling the salad for at least 30 minutes helps the flavors meld together for a more balanced taste.
- → What type of olives are best for this salad?
Kalamata olives are ideal as they offer a briny richness that complements the other ingredients.
- → Can I prepare this salad ahead of time?
Yes, it holds well in the refrigerator for up to two days, making it excellent for meal prep.
- → What wines pair nicely with this salad?
A crisp Sauvignon Blanc or a chilled rosé pairs beautifully, balancing the savory and tangy notes.