Recipe courtesy of Fabio Viviani

Fresh Bean Salad with Roasted Chickpeas, Crispy Mortadella Bites and Mustard Vinaigrette

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 3 to 4 servings
Share This Recipe

Ingredients

Dressing:

2 tablespoons whole-grain mustard

1/4 cup red wine vinegar 

2/3 cup olive oil 

1 tablespoon minced Fresno chili pepper 

Kosher salt 

Freshly ground black pepper 

Salad:

Olive oil, for drizzling

1 cup diced mortadella 

1/2 cup fresh green beans, blanched, trimmed 

1/2 cup canned cannellini beans, rinsed 

1/2 cup canned chickpeas, rinsed

1/2 cup thinly sliced red bell pepper 

1 shallot, sliced thin 

2 cups mixed greens 

Directions

  1. For the dressing: Combine the mustard, red wine vinegar, olive oil and Fresno pepper in a bowl and whisk until combined. Season with salt and pepper.
  2. For the salad: In a large saucepan on medium-high heat, drizzle in a touch of olive oil and toss in the mortadella. Cook until slightly crispy, 5 to 7 minutes. Cook for another 3 minutes, then let cool on paper towels to absorb excess oil.
  3. Place the green beans, cannellini beans, chickpeas, bell pepper, shallot and mixed greens in a large bowl. Toss the mixture with the vinaigrette and adjust the seasoning with salt and pepper. Top with the seared mortadella. Drizzle some olive oil over the top.
Grilled Shrimp with "Ranchovy" Salad
PREMIUM
27m Easy 99%
CLASS
Gluten-Free Double-Chocolate Black Bean Brownies
PREMIUM
15m Easy 100%
CLASS
8-Layer Salad
PREMIUM
Catherine McCord

8-Layer Salad

35m Easy 97%
CLASS
Coconut Mango Salad with Shrimp
PREMIUM
22m Easy 99%
CLASS