Italian Grinder Bean Salad Recipe

Introduction

This Italian Grinder Bean Salad is a vibrant and hearty dish packed with beans, meats, cheese, and fresh vegetables. Tossed in a tangy homemade Italian dressing, it makes a perfect side or light meal that’s quick to prepare and full of flavor.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 4 ounces sliced salami, turkey, and/or ham, cubed
• 2 ounces sliced provolone cheese, cubed
• 1 bell pepper, diced small
• 1 cup cherry or grape tomatoes, quartered
• 1/2 red onion, diced small
• 1/2 cup pickled banana peppers, chopped small
• Italian Dressing:
• 1/4 cup olive oil
• 2 tablespoons mayonnaise
• 1/4 cup red wine vinegar
• 1 tablespoon banana pepper brine from the jar
• 1/2 tablespoon dijon mustard
• 2 cloves garlic, minced
• 3 tablespoons grated parmesan cheese
• 2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 3/4 teaspoon salt, adjust to taste
• Black pepper, to taste

Instructions

1. Step 1: In a small bowl or measuring cup, combine all the Italian dressing ingredients: olive oil, mayonnaise, red wine vinegar, banana pepper brine, dijon mustard, minced garlic, grated parmesan, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Whisk until smooth and well blended. Set the dressing aside.
2. Step 2: In a large mixing bowl, add the chickpeas, white kidney beans, cubed meats, provolone cheese, diced bell pepper, quartered tomatoes, diced red onion, and chopped pickled banana peppers. Pour the dressing over the salad and toss gently until everything is evenly coated.
3. Step 3: Serve immediately for the freshest taste, or cover and refrigerate to let the flavors meld for an hour or more before serving.

Tips & Variations

• For a vegetarian version, omit the meats and add extra beans or grilled vegetables.
• Feel free to swap provolone cheese for mozzarella or cheddar for a different flavor.
• If you prefer a spicier salad, increase the crushed red pepper flakes or add a dash of hot sauce to the dressing.
• Use fresh herbs like basil or parsley to add brightness just before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve after sitting for a few hours. Before serving, give it a gentle stir and adjust seasoning if needed. This salad can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the dressing can be prepared a day in advance and stored in the refrigerator. Just whisk it again before adding to the salad.

What can I substitute for the pickled banana peppers?

If you don’t have pickled banana peppers, you can use pepperoncini or mild pickled jalapeños for a similar tangy kick.

Italian Grinder Bean Salad Recipe

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★★★★★

4.9 from 718 reviews

A vibrant and hearty Italian Grinder Bean Salad featuring chickpeas, white kidney beans, sliced salami, provolone cheese, fresh vegetables, and a zesty homemade Italian dressing. Perfect for a light lunch or as a flavorful side dish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Salad

• 1 can chickpeas, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 4 ounces sliced salami, turkey, and/or ham, cubed
• 2 ounces sliced provolone cheese, cubed
• 1 bell pepper, diced small
• 1 cup cherry or grape tomatoes, quartered
• 1/2 red onion, diced small
• 1/2 cup pickled banana peppers, chopped small

Italian Dressing

• 1/4 cup olive oil
• 2 Tbsp mayonnaise
• 1/4 cup red wine vinegar
• 1 Tbsp banana pepper brine from the jar
• 1/2 Tbsp dijon mustard
• 2 cloves garlic, minced
• 3 Tbsp grated parmesan cheese
• 2 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes, optional
• 3/4 tsp salt, adjust to taste
• Black pepper, to taste

Instructions

1. Prepare the dressing: In a small bowl or measuring cup, combine all Italian dressing ingredients including olive oil, mayonnaise, red wine vinegar, banana pepper brine, dijon mustard, minced garlic, grated parmesan, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Whisk vigorously until smooth and well emulsified. Set aside to let flavors meld.
2. Assemble the salad: In a large mixing bowl, add the chickpeas, white kidney beans, cubed salami (or turkey/ham), provolone cheese cubes, diced bell pepper, quartered cherry or grape tomatoes, diced red onion, and chopped pickled banana peppers. Pour the prepared dressing over the salad ingredients.
3. Toss and serve: Gently toss all the ingredients together until the salad is thoroughly coated with the dressing and the flavors are evenly distributed. Serve immediately or refrigerate for later enjoyment.

Notes

• This salad can be prepared a few hours ahead to allow the flavors to meld even better.
• For a vegetarian version, omit the meats and add extra beans or vegetables.
• Adjust salt and pepper to your taste, especially if using salty cured meats.
• Keep refrigerated if not serving right away; consume within 2 days for best freshness.
• Optional crushed red pepper flakes add a spicy kick, omit for milder flavor.

Keywords: Italian bean salad, Italian grinder salad, chickpea salad, no cook salad, summer salad, easy Italian salad, Italian dressing salad