Name: Italian Grinder Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: ¼ cup olive oil; ¼ cup red wine vinegar; 2 Tbsp grated parmesan cheese; 2 Tbsp mayonnaise (use light if desired); 1 Tbsp brine from banana peppers (optional); ½ Tbsp dijon mustard; 1 clove garlic (minced); 2 tsp Italian seasoning; ¼ tsp crushed red pepper flakes; ½ tsp salt (adjust to taste); Black pepper to taste; 1 can chickpeas (drained and rinsed); 1 can red or white kidney beans (drained and rinsed); 2 oz sliced salami (sliced into ¼-inch strips); 2 oz deli turkey (sliced into ¼-inch strips); 1 cup mini bocconcini pearls (or cubed fresh mozzarella); 1 cup cherry tomatoes (quartered); 1 medium bell pepper (diced small); ¼ medium red onion (sliced thin); ½ cup pickled sliced banana peppers (drained and chopped)

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Introduction

This Italian Grinder Bean Salad is a vibrant and satisfying dish packed with protein, fresh vegetables, and a tangy, flavorful dressing. Perfect for a quick lunch or a potluck favorite, it combines beans, deli meats, and classic Italian flavors in one bowl.

A large white shallow bowl holds a colorful mixed salad with many layers including white strips of turkey or chicken, small white mozzarella balls, dark red kidney beans, light beige chickpeas, thin slices of red onion, bright orange and yellow chopped bell peppers, small red cherry tomato halves, and thin slices of cured meat with some specks of green bell pepper mixed in. Two wooden salad spoons rest on the right side inside the bowl. Surrounding the bowl on a white marbled surface are two green tinted glasses with ice, a small white scalloped dish of black pepper, a small white dish with orange and yellow sliced peppers, a white plate with forks, and a light beige cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup olive oil
¼ cup red wine vinegar
2 Tbsp grated parmesan cheese
2 Tbsp mayonnaise (use light if desired)
1 Tbsp brine from banana peppers (optional)
½ Tbsp dijon mustard
1 clove garlic (minced)
2 tsp Italian seasoning
¼ tsp crushed red pepper flakes
½ tsp salt (adjust to taste)
Black pepper (to taste)
1 can chickpeas (drained and rinsed)
1 can red or white kidney beans (drained and rinsed)
2 oz sliced salami (sliced into ¼-inch strips)
2 oz deli turkey (sliced into ¼-inch strips)
1 cup mini bocconcini pearls (or cubed fresh mozzarella)
1 cup cherry tomatoes (quartered)
1 medium bell pepper (diced small)
¼ medium red onion (sliced thin)
½ cup pickled sliced banana peppers (drained and chopped)

Instructions

Step 1: In a large mixing bowl, combine olive oil, red wine vinegar, grated parmesan, mayonnaise, banana pepper brine (if using), dijon mustard, minced garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Whisk until the dressing is smooth and thoroughly blended.
Step 2: Add chickpeas, kidney beans, sliced salami, deli turkey, bocconcini pearls, cherry tomatoes, diced bell pepper, red onion, and pickled banana peppers to the bowl.
Step 3: Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing. Taste and adjust seasoning if needed. Serve immediately or chill before serving to allow flavors to meld.

Tips & Variations

For a vegetarian version, omit the salami and turkey and add extra beans or roasted vegetables instead.
Use fresh herbs like basil or parsley for added brightness.
If you prefer a creamier dressing, increase the mayonnaise slightly or add a spoonful of Greek yogurt.
Substitute pepperoncini for banana peppers for a different tangy flavor.
Chill the salad for at least an hour to let the flavors fully develop before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving as the dressing may settle. This salad is best enjoyed cold and does not require reheating.

How to Serve

A large white scalloped bowl filled with a vibrant mix of salad ingredients is being tossed with two wooden spoons held by a woman's hand at the bottom right. The salad has distinct layers including sliced red onions with a smooth texture, bright green chopped bell peppers, red kidney beans with a shiny surface, beige chickpeas, small white mozzarella balls with a soft look, chopped cherry tomatoes with a glistening cut surface, and thin strips of pink and red deli meats scattered across the top. The bowl sits on a white marbled surface, with a beige cloth to the bottom left, a small white bowl of sliced yellow and red peppers above, and a small white dish of black pepper to the right. Two green and black glasses with ice rest near the top left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually tastes better after resting for an hour or two in the fridge, allowing the flavors to meld. Just keep it covered and refrigerated.

What can I substitute for bocconcini pearls?

If you can’t find bocconcini, use fresh mozzarella cut into small cubes or even small mozzarella balls (ciliegine) as a great alternative.