Antipasto salad

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
Salt
225 g string beans
60 g sliced Spanish olives
60 g chopped roasted red pepper
115 g chopped red onion
225 g cubed provolone cheese
450 g cubed salami
2 tbsps red wine vinegar
2 tsps sugar
115 ml (6 tbsps) extra-virgin olive oil
Freshly ground black pepper

1) Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.

2) In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

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