Joy to the Food

0  Drain and rinse the [wprm-ingredient text="1 15oz can canned garbanzo beans (chickpeas)" uid="0"] and [wprm-ingredient text="1 15oz can canned white beans. T" uid="1"]hen use a paper towel to carefully dry them as best you can. Cannellini beans are very tender so be extra careful with them.
1 In a large bowl, mix together the [wprm-ingredient text="1/3 cup italian dressing" uid="9"], [wprm-ingredient text="1 large clove garlic" uid="10"], [wprm-ingredient text="1 tbsp dried oregano" uid="11"], [wprm-ingredient text="1/2 tsp red pepper flakes" uid="12"], [wprm-ingredient text="1 tsp salt" uid="13"], and [wprm-ingredient text="1 tbsp lemon juice" uid="14"].
2 Add all the salad ingredients to the bowl ([wprm-ingredient text="4-5 oz salami" uid="2"], [wprm-ingredient text="1 large red bell pepper" uid="3"], [wprm-ingredient text="1/4 cup pepperoncini" uid="4"], [wprm-ingredient text="1/4 cup red onion" uid="5"], [wprm-ingredient text="1/2 cup fresh basil" uid="6"], and [wprm-ingredient text="6 oz mozzarella pearls" uid="7"]) with the dressing and gently mix using a spatula until everything is well coated.