Antipasto Salad

• Salt
• 1/2 pound string beans
• 1/4 cup sliced Spanish olives
• 1/4 cup chopped roasted red pepper
• 1/2 cup chopped red onion
• 1 cup cubed provolone cheese
• 2 cups cubed salami
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper

1. Fill a large bowl with a handful of ice and water.
2. Bring a saucepan of salted water to a boil over medium heat.
3. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes.
4. Transfer to an ice bath to cool.
5. Drain beans on paper towels, then cut into 1-inch pieces.
6. In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami.
7. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste.
8. Pour over salad, toss and serve.

salt, string beans, spanish olives, red pepper, red onion, provolone cheese, cubed salami, red wine vinegar, sugar, extravirgin olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sunny-anderson/antipasto-salad-recipe.html (may not work)