Salami And Provolone Chopped Salad With White Beans

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 20 min · Beans · gluten-free, dairy-free, high-protein

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Ingredients

• 4 oz hard salami, sliced thick and chopped
• 3 oz provolone, cut in small cubes
• 1 (15 oz) can canned white beans, drained and rinsed
• 1 large head romaine, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, slivered
• 1/4 cup banana pepper rings, drained
• 1/4 cup olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Whisk the olive oil, vinegar, oregano, salt and pepper in the bottom of a large bowl until the dressing looks cloudy and slightly thick.
2. Add the white beans and red onion and let them sit in the dressing 5 minutes; the onion loses its bite and the beans take on flavor.
3. Chop the salami, provolone, cucumber and tomatoes to roughly the same half-inch size so every forkful gets some of each.
4. Pile everything except the romaine into the bowl and fold until coated.
5. Add the romaine and banana peppers last and toss just until the leaves are glossy, no more than ten turns, so nothing wilts.
6. Taste for salt, add pepper, and serve in deep bowls.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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