| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Instructions
- Toss 12 ounces broccolini with 1 tablespoon olive oil and 1 teaspoon kosher salt. Grill over medium-high heat, turning, until crisp-tender, 5 minutes. Transfer to a cutting board and let cool, then chop. Toss two 15-ounce cans white beans (drained and rinsed) with the broccolini, 1/2 cup sliced salami, 1/4 cup chopped hot cherry peppers plus 1 tablespoon brine, 1 tablespoon white wine vinegar and 2 tablespoons olive oil; season with salt and pepper.
Reviews
Super easy and excellent. I added provolone and artichokes as well.
First of all, yes, I did change the recipe, BUT I would have rated it a 5 even if I hadn’t changed a thing. It’s delicious! This salad was amazing and so easy to make. Perfect for a lighter summer meal. So much you can do with it. You could leave the salami out and make it vegetarian or you cold do like we did and add some extra stuff. We added little chunks of cheese, sliced radish and sliced zucchini. Next time I’ll add halved grape tomatoes and some scallions. We didn’t have any hot cherry peppers, so I added sliced yellow hot peppers. It was perfect for a summer dinner with a nice glass of wine. Easy to make. I did only use 1 can of white beans (great northerns), but there was only 2 of us. This is a keeper.