Salad ‘Whatcha-Get’ is a Gotta Have

Salads / September 12, 2013

I love those plastic containers at the olive bar. You know, the pint and quart round containers that make your kitchen look like you’re Ina Garten. They’re durable, perfectly sized and stackable, and yes, I have a lot of them. Most of the time I fill them with a melange of olives, garlic and other items for my antipasta platters. But this day the Peppadews were so pretty, and looked so demure that I grabbed BUNCHES of them.

Again, this recipe is the result of scrounging. My neighbor calls it “fill in the blank-whatcha-get.” She does it with Chicken, pasta or beef. I do it with, well, everything!

Peppadew Bean and Salami Salad

Prep Time: 20 minutes. Total 20 minutes


6 pickled Peppadew Peppers, sliced into large chunks 1/2 C of the cuts/pieces of your favorite salami
1 can artichoke quarters, drained
1 3/4 C blanched green beans. I use the frozen ones from Trader Joes, and put them in luke warm water til thawed, then drain and pat dry
1/2 C loose, chopped cilantro
1 can northern white beans, drained and rinsed 1/3 small red onion thinly sliced
Salt and Pepper
Rice Wine Vinegar (About 3 T) Fine Olive Oil (About 3 T)


  • Toss, serve and munch! REALLY good the next day as the vinegar kind of pickles everything and melds the flavors.
  • At this point I often add more ‘stuff.’ Like cold corn, or shrimp. I also think you would be fine to add a small bit of fresh dill, and little sugar if you want sweetness. This is a good base for a LOT of salads that are zingy and colorful!

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