Ingredients
Scale
For the Salad
- 15 oz can 3 bean Italian mix, drained and rinsed
- ¼ cup roasted red peppers, chopped
- ¼ cup kalamata olives, chopped
- 3 tablespoons pepperoncini, chopped
- 2 tablespoons shallot or red onion, finely diced
- 1/3 cup feta cheese, crumbled
- 1 tablespoon fresh dill, chopped
For the Dressing
- 3 tablespoons olive oil
- 1½ tablespoons red wine vinegar
- 1 tablespoon pepperoncini brine
- 1 teaspoon dijon mustard
- 1 small garlic clove, grated
- 1 teaspoon lemon zest
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
- Drain and rinse a 15 oz can of beans and add it to a large mixing bowl.
- Add ¼ cup chopped roasted red peppers, ¼ cup chopped kalamata olives, 3 tablespoons chopped pepperoncini, and 2 tablespoons finely diced shallot to the bowl.
- In a separate small bowl, whisk together 3 tablespoons olive oil, 1½ tablespoons red wine vinegar, 1 tablespoon pepperoncini brine, 1 teaspoon Dijon mustard, 1 grated garlic clove,1 teaspoon lemon zest, ¼ teaspoon dried oregano, ¼ teaspoon black pepper, and ¼ teaspoon kosher salt.
- Pour the dressing over the bean mixture and toss gently to combine.
- Add 1 tablespoon chopped dill and 1/3 cup crumbled feta and lightly mix again.
- Let the salad sit for at least 30 minutes in the fridge.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Category: Mains, Side Dishes
- Method: No Heat
- Cuisine: Mediterranean