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

  • Yield : 3 to 4 servings
  • Cook Time : 20m
  • Ready In : 20m
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  • 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
  • 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


Step 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.

Step 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.

Step 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.

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