Description
Italian Grinder Bean Salad is a bold, zesty, protein-packed salad with chickpeas, kidney beans, deli meats, mozzarella, and a creamy Italian-style dressing. Perfect for meal prep, potlucks, and busy weeknights.
Ingredients
Italian Dressing
1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp grated parmesan cheese
2 Tbsp mayonnaise (light if desired)
1 Tbsp brine from banana peppers (optional)
1/2 Tbsp Dijon mustard
1 clove garlic, minced
2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
1/2 tsp salt (adjust to taste)
Black pepper, to taste
Salad Base
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can red or white kidney beans, drained and rinsed
2 oz sliced salami, cut into 1/4-inch strips
2 oz deli turkey, cut into 1/4-inch strips
1 cup mini bocconcini pearls (or cubed fresh mozzarella)
1 cup cherry tomatoes, quartered
1 medium bell pepper, diced small
1/4 medium red onion, thinly sliced
1/2 cup pickled banana peppers, drained and chopped
Instructions
In a large mixing bowl, add all Italian dressing ingredients. Whisk until smooth and combined.
Add chickpeas, kidney beans, salami, turkey, mozzarella, tomatoes, bell pepper, red onion, and banana peppers.
Toss until evenly coated in dressing.
Taste and adjust salt, pepper, or red pepper flakes as desired. Serve right away or chill for 20–30 minutes for even better flavor.
Notes
For the best flavor, chill the salad 20–60 minutes before serving.
Swap meats easily: ham, pepperoni, or rotisserie chicken work great.
Make it vegetarian by skipping meats and adding extra beans or mozzarella.
Store leftovers airtight in the fridge for 3–4 days; toss before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 35 mg