Antipasto White Bean Salad 12.000
Jul 26, 2006

This salad could easily be served on its own for lunch or a light supper. On a buffet, it's appealing in both taste and appearance. Use your favorite canned white beans or cook your own. Cannellini beans are large and soft in texture. Navy and other small beans are firmer. Because both the beans and the Italian meats are salty, no additional salt is needed. If cooking dried beans, you might need to add some.

Servings: 12
  • 4 cans (60 ounces) white beans, drained and rinsed, or 6 1/2 cups cooked white beans
  • 4 large stalks celery, cut ino 1/4- to 1/2-inch cubes
  • 4 ounces thin-sliced proscuitto, hard Italian salami and/or Italian ham, cut into strips about 1/4 inch wide and 1 inch long
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 10 large basil leaves, cut into thin strips
  • Freshly ground black pepper


In a large bowl, combine all the ingredients, adding pepper to taste. Refrigerate, covered, until ready to serve.

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Recipe Source

Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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