Description
This Lupini Bean Antipasto Salad is a vibrant and protein-packed Mediterranean-inspired dish featuring tender lupini beans, a variety of fresh and marinated vegetables, savory Kalamata olives, and tangy feta cheese. Tossed in a simple Italian dressing with olive oil, lemon, and herbs, this salad is perfect for light lunches, picnics, or meal prep, offering a refreshing and healthy option brimming with bold flavors.
Ingredients
For the Salad
- 2 cups cooked lupini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup marinated artichoke hearts, chopped
- 1/2 cup roasted red peppers, sliced
- 1/3 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Italian Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the lupini beans: If using jarred lupini beans, drain and rinse them thoroughly to reduce saltiness. Optionally, remove the outer skins for a better texture.
- Combine salad ingredients: In a large mixing bowl, add the lupini beans, cherry tomatoes, diced cucumber, red bell pepper, thinly sliced red onion, Kalamata olives, chopped artichoke hearts, roasted red peppers, crumbled feta, chopped parsley, and fresh basil. Gently toss to mix.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until emulsified.
- Toss salad with dressing: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly until all components are evenly coated with the dressing.
- Chill and marinate: Cover and refrigerate the salad for 20 to 30 minutes to allow the flavors to blend and intensify.
- Final toss and serve: Toss the salad again just before serving to redistribute the dressing. Adjust seasoning with salt or pepper as needed.
Notes
- Lupini beans can be salty, especially when packed in brine, so rinse thoroughly before use.
- For an authentic antipasto flavor, consider adding pepperoncini, sun-dried tomatoes, or fresh mozzarella.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based alternative.
- This salad is excellent for meal prep and keeps well refrigerated for up to 3 days.
- Serve chilled or at room temperature accompanied by crusty bread for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
