Italian Grinder Bean Salad Recipe
Introduction
The Italian Grinder Bean Salad is a vibrant and flavorful dish that brings together hearty beans, savory meats, and a creamy, tangy dressing. Perfect as a light lunch or a side for your next gathering, this salad is both satisfying and easy to prepare.
Ingredients
- 1 can garbanzo beans, drained and rinsed
- 2 cans white beans, drained and rinsed
- 1 cup diced turkey breast slices
- 1 cup diced salami or cured sausage
- 1 green bell pepper, diced
- ½ cup cherry tomatoes, halved
- ½ cup sliced pepperoncini
- ½ small red onion, finely diced
- ½ cup parsley, roughly chopped
- 1 cup diced provolone or mozzarella pearls
- For the Creamy Grinder Dressing:
- ½ cup plain Greek yogurt
- 1 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp pepperoncini brine
- 1 tbsp Dijon mustard
- 1 clove garlic, finely grated
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- Sea salt, to taste
Instructions
- Step 1: In a small bowl or jar, whisk together the Greek yogurt, olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, grated garlic, dried oregano, red pepper flakes, and sea salt until smooth and creamy.
- Step 2: In a large mixing bowl, combine the garbanzo beans, white beans, diced turkey breast, salami or cured sausage, green bell pepper, cherry tomatoes, pepperoncini, red onion, parsley, and provolone or mozzarella pearls. Gently toss to mix.
- Step 3: Pour the dressing over the salad ingredients and toss again until everything is evenly coated.
- Step 4: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with extra pepperoncini before serving.
Tips & Variations
- Use smoked turkey or Italian sausage for a deeper flavor profile.
- Swap mozzarella pearls for cubes of fresh mozzarella or feta cheese for variation.
- Add a handful of chopped fresh basil or spinach for extra freshness.
- Adjust red pepper flakes to control the heat level in the dressing.
- For a vegan version, replace the yogurt with a plant-based alternative and omit the meats and cheese.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop when chilled. When ready to serve, give it a gentle toss and enjoy cold. This salad is not ideal for freezing due to its fresh ingredients and creamy dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, this salad benefits from sitting in the refrigerator for at least 30 minutes to let the flavors meld. It can be made a day in advance and stored chilled.
What can I substitute for pepperoncini if I can’t find it?
You can use mild banana peppers or pickled jalapeños as alternatives. Adjust the quantity to your preferred spice level.
PrintItalian Grinder Bean Salad Recipe
This Italian Grinder Bean Salad is a vibrant and hearty dish combining a medley of beans, deli meats, fresh vegetables, and cheese, all tossed in a creamy, tangy dressing made with Greek yogurt and a hint of pepperoncini brine. Perfect as a protein-packed lunch or a flavorful side, this salad offers layers of textures and bold Italian-inspired flavors that meld beautifully when chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Ingredients
For the Salad
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 cup diced cooked turkey breast slices
- 1 cup diced salami or cured sausage
- 1 green bell pepper, diced
- ½ cup cherry tomatoes, halved
- ½ cup sliced pepperoncini
- ½ small red onion, finely diced
- ½ cup parsley, roughly chopped
- 1 cup diced provolone or mozzarella pearls
For the Creamy Grinder Dressing
- ½ cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons pepperoncini brine
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely grated
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- Sea salt, to taste
Instructions
- Make the Dressing: In a small bowl or jar, whisk together the plain Greek yogurt, extra virgin olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, finely grated garlic, dried oregano, red pepper flakes, and sea salt until smooth and creamy.
- Combine the Salad Ingredients: In a large mixing bowl, add the drained and rinsed garbanzo and white beans, diced turkey breast, diced salami, diced green bell pepper, halved cherry tomatoes, sliced pepperoncini, finely diced red onion, chopped parsley, and diced provolone or mozzarella pearls. Gently toss all the ingredients together to combine evenly.
- Dress the Salad: Pour the prepared creamy grinder dressing over the mixed salad ingredients, then toss again thoroughly to ensure everything is evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes if time allows, allowing the flavors to meld together. Before serving, garnish with extra pepperoncini for added flavor and visual appeal.
Notes
- For a vegetarian version, omit the turkey and salami and increase the amount of beans or add more cheese.
- Using pepperoncini brine in the dressing adds a nice tang and depth of flavor, but you can adjust the amount to your taste preference.
- Make ahead of time for best flavor; salad keeps well refrigerated up to 2 days.
- Use fresh herbs like parsley to brighten the taste.
- This salad can be served as a main dish or a side dish depending on portion size.
Keywords: Italian bean salad, creamy dressing, cold salad, deli meat salad, healthy lunch, protein-packed salad
