Make Ahead Memorial Day Salad

Barbecue fare doesn’t have to be all potato and macaroni salad.

This is a vibrant, delicious, nutritious, and colorful salad with lots of eye appeal. Serve with burgers, dogs, steak, chicken, or fish. The beans make this substantial enough as a main for vegetarian guests.

Best part is you can make it ahead, let it marinate overnight, and it will taste better the next day, so you will have more time with your guests, and less time in the kitchen. All in less than 30 minutes!

Woot Woot!

Print

Mediterranean Mixed Peppers White Bean Salad

This is one of my favorite make ahead salads to bring to a barbecue or for entertaining in the summer

Course Salad

Cuisine Barbecue, Mediterranean, vegan, vegetarian

Keyword 30 Minute Meal, Anti Cancer, Anti Inflammatory, Barbecue, Beans, Food is Medicine, Holiday, Mediterranean, Peppers, Salad, Vegan, Vegetarian

Prep Time 30 minutes

Cook Time 0 minutes

Total Time 30 minutes

Servings 8

Calories 170 kcal

Ingredients

• 1 Red Bell Pepper
• 1 Orange Bell Pepper
• 1 Yellow Bell Pepper
• 2 Italian Frying Peppers
• 1 Medium Red Onion
• 1 Head of Fennel
• 1 Pint Grape Tomatoes Rinsed
• 1 cup Italian oil cured olives Pitted
• 15oz can White Beans Drained and Rinsed
• 1 cup Fresh Parsley Leaves
• ¼ cup Red Wine Vinegar
• ¼ cup Extra Virgin Olive Oil
• 2 cloves Fresh Garlic Crushed
• Salt and Pepper to Taste

Instructions

1. Cut peppers and onion into 1/2 inch cubes

   

2. Remove and discard fronds and core from fennel, and slice thinly

   

3. Combine all ingredients in a large bowl

4. Adjust seasonings as necessary

   

5. Let stand for flavors to combine, or serve immediately

6. Store covered in refrigerator up to 5 days

Recipe Notes

*If you do not like fennel, substitute celery

You can serve this right away, but it really tastes best when it sits overnight