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)

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 together until the dressing is smooth and well blended.

Step 2: Add the chickpeas, kidney beans, salami strips, turkey strips, bocconcini pearls, cherry tomatoes, diced bell pepper, red onion slices, and chopped banana peppers to the bowl.

Step 3: Toss all ingredients gently but thoroughly until everything is evenly coated with the dressing. Taste and adjust seasoning if needed, then serve immediately or chill before serving.

Tips & Variations

For a vegetarian version, omit the salami and turkey and add roasted vegetables or artichoke hearts for extra flavor.

Use fresh herbs like basil or parsley to brighten the salad further.

Substitute the bocconcini with cubed feta for a tangier taste.

If you prefer less heat, reduce or omit the crushed red pepper flakes.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld over time, but the salad is best enjoyed within the first day for the freshest texture. If needed, stir gently before serving and add a splash of olive oil or vinegar to freshen the dressing. The salad is served best cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes great made a few hours ahead or even the day before. Just keep it refrigerated and toss again before serving to redistribute the dressing.