1/2 cup olive oil
1/4 cup white-wine vinegar
2 tablespoons chopped parsley, chopped
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
1/4 teaspoon ground black pepper
Salt to taste
8 large lettuce leaves

1 (15 1/2-ounce) can black-eyed peas, rinsed and drained
1 (15 1/2-ounce) can chick-peas, rinsed and drained
1 cup cherry tomatoes, halved
3/4 cup sliced pitted ripe black olives
2 hard-cooked eggs, chopped
1/2 cup chopped onion
1 red, green, or yellow bell pepper, seeded and cut into bite-sized pieces


1. Prepare Dressing: In a medium bowl, whisk together olive oil, vinegar, oregano, garlic and pepper; season with salt.
2. Prepare Salad: In a large bowl, combine all salad ingredients; toss well. Pour dressing over salad; toss well to coat. Cover salad; chill several hours to blend flavors; stirring occasionally.
3. To serve salad, drain off marinade (save to use as a salad dressing). Line a serving bowl with lettuce leaves. Spoon salad into bowl.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve as a vegetarian option on an antipasto buffet.

Antipasto Bean Salad
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