Creamy Italian Grinder Bean Salad
This Creamy Italian Grinder Bean Salad is packed with cannellini beans, chickpeas, Genoa salami, pepperoni, provolone cheese, crisp vegetables, and a rich homemade grinder dressing. It’s an easy no-cook recipe that’s perfect for meal prep, summer cookouts, potlucks, or a protein-packed lunch.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Cuisine: ITALIAN INSPIRED
Ingredients
Scale
For the Salad
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ½ cup diced red onion
- ½ cup sliced pepperoncini
- ½ cup sliced black olives
- 8 ounces Genoa salami, diced
- 4 ounces pepperoni, diced
- 8 ounces provolone cheese, cubed
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Creamy Grinder Dressing
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Drain and rinse the cannellini beans and chickpeas. Pat dry with paper towels.
- Dice the salami, pepperoni, provolone, cucumber, onion, and halve the cherry tomatoes.
- In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes until smooth.
- Add the beans, tomatoes, cucumber, onion, pepperoncini, olives, salami, pepperoni, provolone, Parmesan, and parsley to a large serving bowl.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Stir once more before serving and garnish with extra Parmesan and parsley if desired.
Notes
- This salad tastes even better after chilling for a few hours.
- Patting the beans dry helps the dressing cling better.
- Fresh deli-sliced Genoa salami and provolone give the best flavor.
- Add diced roasted red peppers or marinated artichoke hearts for even more Italian flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Find it online: https://www.firsthomelovelife.com/italian-grinder-bean-salad/