Description
This Italian Grinder Bean Salad is a flavorful and hearty dish combining chickpeas, white kidney beans, sliced deli meats, provolone cheese, and fresh vegetables. Tossed in a tangy and savory homemade Italian dressing, it makes a perfect quick lunch or side dish, ready in just 15 minutes and packed with bold Mediterranean flavors.
Ingredients
Scale
Salad 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
Salad Dressing Ingredients
- 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
- Prepare the Dressing: In a small bowl or measuring cup, combine 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 vigorously until the dressing is smooth and well combined. Set aside.
- Combine Salad Ingredients: In a large mixing bowl, add chickpeas, white kidney beans, cubed salami/turkey/ham, cubed provolone cheese, diced bell pepper, quartered cherry tomatoes, diced red onion, and chopped pickled banana peppers. Stir gently to mix all ingredients evenly.
- Toss Salad with Dressing: Pour the prepared dressing over the mixed salad ingredients. Toss thoroughly but gently to ensure all components are evenly coated with the dressing.
- Serve or Store: Serve the salad immediately for a fresh taste or cover and refrigerate for up to 2 days to allow flavors to meld. Stir again before serving if chilled.
Notes
- You can adjust the salt and pepper to your taste preference.
- For a vegetarian version, omit the deli meats and consider adding more beans or vegetables.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
- Feel free to substitute provolone with mozzarella or another mild cheese if desired.
- The banana pepper brine adds a unique tang; adjust quantity or omit if you do not have it.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Keywords: Italian salad, bean salad, Italian grinder salad, chickpea salad, quick salad, no cook salad, deli meat salad
