Recipe courtesy of Fabio Viviani
Fresh Bean Salad with Roasted Chickpeas, Crispy Mortadella Bites and Mustard Vinaigrette
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 445
- Total Fat
- 40
- Saturated Fat
- 6
- Carbohydrates
- 17
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 2
- Sodium
- 410
- Total: 20 min
- Active: 20 min
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
- 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.
- 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.
- 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.