Ingredients:

  • 2 (15-ounce) cans Cannellini Beans, rinsed and drained
  • 4 ounces Sharp Provolone Cheese, cubed
  • 4 ounces Genoa or Hard Salami, diced
  • 2 ounces Pepperoni, diced
  • 1/2 medium Red Onion, very thinly sliced or finely diced
  • 2 cups Romaine Lettuce, roughly chopped
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/2 cup Banana Peppers (or Peperoncini), sliced and drained
  • 1/4 cup packed Fresh Parsley, roughly chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons Dried Oregano
  • 2 cloves Garlic, minced finely
  • 1/2 teaspoon Granulated Sugar (Optional)
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Drain and thoroughly rinse the canned cannellini beans under cold water until the water runs clear. Set aside to drain excess moisture.
  2. Prepare the salad components: Cube the provolone, dice the cured meats, thinly slice the red onion, halve the tomatoes, and roughly chop the parsley.
  3. In a large mixing bowl, combine the rinsed beans, cubed cheese, diced meats, tomatoes, onion, and banana peppers.
  4. Prepare the vinaigrette: In a small bowl or jar, whisk (or shake) together the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, sugar (if using), salt, and pepper until fully emulsified.
  5. Pour about three-quarters of the vinaigrette over the bean and meat mixture. Toss gently but thoroughly to coat everything evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes (ideally 2 hours) to allow the flavours to marry and the beans to absorb the dressing.
  7. Just before serving, gently fold in the chopped Romaine lettuce and fresh parsley. Taste, and add the remaining dressing if the salad seems dry. Serve chilled.