Dinner

Italian Grinder Bean Salad Recipe

Name: Italian Grinder Bean Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 can (15 oz) white kidney beans, drained and rinsed; 4 ounces sliced salami, turkey, and/or ham, cubed; 2 ounces sliced provolone cheese, cubed; 1 bell pepper, diced small; 1 cup cherry or grape tomatoes, quartered; 1/2 red onion, diced small; 1/2 cup pickled banana peppers, chopped small; 1/4 cup olive oil; 2 Tbsp mayonnaise; 1/4 cup red wine vinegar; 1 Tbsp banana pepper brine from the jar; 1/2 Tbsp Dijon mustard; 2 cloves garlic, minced; 3 Tbsp grated Parmesan cheese; 2 tsp Italian seasoning; 1/2 tsp crushed red pepper flakes (optional); 3/4 tsp salt (adjust to taste); Black pepper, to taste

ByJulian Dempsey November 9, 2025November 9, 2025

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Introduction

This Italian Grinder Bean Salad is a vibrant and hearty dish, perfect for a quick meal or a flavorful side. Packed with beans, deli meats, fresh veggies, and a tangy homemade dressing, it comes together in just 15 minutes and serves four. It’s a fresh twist on classic deli flavors that’s sure to please.

A bowl filled with a colorful salad shows several layers and textures: a mix of light beige chickpeas and white beans forms the base, mixed with small chunks of reddish-pink salami, bright green bell peppers, and pieces of pale yellow cheese. There are also bright red tomato pieces and bits of light purple onion scattered evenly throughout. The salad looks creamy with a slight shine from dressing. The bowl is white and placed on a white marbled surface, with a gold fork and a yellow-striped cloth nearby. In the background, a wooden bowl filled with more salad is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can chickpeas (drained and rinsed)
1 can white kidney beans (drained and rinsed)
4 ounces sliced salami, turkey, and/or ham (cubed)
2 ounces sliced provolone cheese (cubed)
1 bell pepper (diced small)
1 cup cherry or grape tomatoes (quartered)
1/2 red onion (diced small)
1/2 cup pickled banana peppers (chopped small)
1/4 cup olive oil
2 Tbsp mayonnaise
1/4 cup red wine vinegar
1 Tbsp banana pepper brine from the jar
1/2 Tbsp Dijon mustard
2 cloves garlic (minced)
3 Tbsp grated Parmesan cheese
2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
3/4 tsp salt (adjust to taste)
Black pepper (to taste)

Instructions

Step 1: In a small bowl or measuring cup, combine the olive oil, mayonnaise, red wine vinegar, banana pepper brine, Dijon mustard, minced garlic, grated Parmesan cheese, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Whisk thoroughly until the dressing is smooth and well blended. Set aside.
Step 2: In a large mixing bowl, add the chickpeas, white kidney beans, cubed salami (and/or turkey or ham), cubed provolone cheese, diced bell pepper, quartered cherry or grape tomatoes, diced red onion, and chopped pickled banana peppers. Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly.
Step 3: Serve immediately for best freshness or cover and refrigerate to let the flavors meld before serving.

Tips & Variations

Use your preferred deli meats or substitute with grilled chicken for a lighter option.
For a vegetarian version, omit meats and add more beans or roasted vegetables.
Adjust the amount of pickled banana peppers to control the tang and heat level.
Try swapping provolone with mozzarella or cheddar for different cheese flavors.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen if allowed to chill for a few hours before serving. Stir well before serving again. This salad is best enjoyed cold or at room temperature; avoid reheating as it may affect the texture of the cheese and vegetables.

How to Serve

A bowl of mixed salad with about five layers of ingredients: the bottom layer has small round chickpeas and large white beans, the second layer shows small cubes of pale yellow cheese, the third layer includes bright green chopped bell peppers, the fourth layer has pinkish-red slices of salami, and the top layer consists of red chopped cherry tomatoes and diced red onions, all mixed in a creamy dressing. The bowl is white and placed on a white marbled surface with a blurred wooden bowl and golden fork in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad a few hours or even the day before. Storing it in the fridge allows the flavors to meld beautifully, making it taste even better the next day.