Sundried Tomato Dense Bean Salad

INGREDIENTS

Salad

• 1 shallot
• 1 bunch of parsley
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 16 oz container of cherry tomatoes
• 4 leaves of basil
• 1/2 lb of broken down rotisserie chicken
• 1/2 lb calabrian chili salami (regular is fine if you can’t find it)
• 1/2 cup of drained sundried tomatoes
• 1/2 a cup of drained artichoke hearts
• 1 can of white beans
• 1 can of chickpeas
• 1 16oz container of mini mozzarella balls in water (drained)

Dressing

• 2 tbs sundried tomato oil
• 1/4 cup garlic olive oil
• 1/4 cup red wine vinegar
• 1 tbs Italian seasoning blend, I used Auntie Jen’s blend I got in Hawaii, it’s 10/10
• big pinch of sea salt
• 1 tsp Dijon mustard
• the juice of 1 lemon

INSTRUCTIONS

1. Finely mince the shallot. Core and dice the bell peppers. Mince the parsley and basil. Slice the tomatoes in half.
2. Roughly chop the salami and chicken.
3. Drain the sundried tomato oil off the sundried tomatoes and set it aside. You want to save about 2 tbs of oil to add to the dressing.
4. Roughly chop the drained tomatoes and artichoke hearts.
5. Rinse and drain the beans and mozzarella balls.
6. Add the shallots, bell peppers, parsley, basil, cherry tomatoes, pepperoni, chicken, beans, and mozzarella to a big bowl.
7. In a small separate container, mix together the sundried tomato oil, olive oil, red wine vinegar, lemon juice, Italian seasoning, sea salt, and mustard. I love to use a milk frother to mix the dressing and make it super creamy and smooth.
8. Pour the dressing over the salad mixture and toss till everything is evenly coated in the
9. dressing.
10. I love to eat this in a warmed-up wrap. It makes about 5 pint sized servings and keeps in the fridge for about 4 days!