Antipasto White Bean Salad

by Christina Meyer-Jax, Tastemaker in Residence


1 can S&W white beans (drained and rinsed)

3 Tbsp red wine vinegar

1 tsp salt

½ cup chopped carrots (1 large, peeled)

1 cup chopped plum tomatoes (2 large)

½ cup chopped yellow or red bell pepper (about ½ large)

½ cup chopped celery

1 cup leafy green herbs (i.e. basil, Italian parsley)

1/3 cup extra-virgin olive oil

½ tsp freshly ground black pepper

½ tsp Italian seasoning mix


  1. Put beans in a large bowl. Sprinkle with vinegar and salt. Mix lightly.

  2. Put carrots in a small bowl with a tablespoon of water. Cook 3 minutes on HIGH in the microwave as you chop remaining vegetables. Drain. Add to bowl with beans.

  3. Add tomatoes, bell pepper, celery, herbs, oil, black pepper and Italian seasoning. Toss lightly, so the beans don’t smash. Taste and adjust seasoning, if needed.

  4. Refrigerate at least 1 hour.

  5. Served chilled or at room temperature. Cover and refrigerate leftovers. Keeps up to 5 days.