Italian Grinder Bean Salad Recipe

Introduction

This Italian Grinder Bean Salad is a vibrant and satisfying dish packed with savory flavors and fresh ingredients. Perfect as a light lunch or a flavorful side, it combines beans, cheese, and cured meats for a true Italian-inspired delight.

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sugar
• 3/4 teaspoon kosher salt, divided
• 1/2 large red onion, finely chopped
• 2 (15.5-ounce) cans cannellini beans
• 3/4 cup mozzarella balls
• 1/2 cup finely chopped roasted red bell peppers
• 1/4 cup finely chopped banana peppers or peperoncini
• 2 ounces hot soppressata or pepperoni, finely chopped or quartered
• 2 ounces salami, finely chopped or quartered
• 1/2 cup finely chopped sun-dried tomatoes
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Step 1: In a large bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, sugar, and 1/4 teaspoon of kosher salt until well combined.
2. Step 2: Add the finely chopped red onion, drained cannellini beans, mozzarella balls, roasted red bell peppers, and banana peppers to the bowl. Season with the remaining 1/2 teaspoon kosher salt, then toss everything gently to combine.
3. Step 3: Fold in the finely chopped soppressata, salami, and sun-dried tomatoes. Toss again to mix all ingredients evenly.
4. Step 4: Sprinkle the thinly sliced fresh basil leaves over the top before serving.

Tips & Variations

• Use fresh mozzarella or bocconcini balls for a creamier texture. If you prefer vegetarian, omit the cured meats and add extra beans or roasted vegetables.
• Make this salad a day ahead to allow the flavors to meld together beautifully, making it even more delicious.
• For a bit of crunch, consider adding chopped celery or toasted pine nuts.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best eaten cold or at room temperature. If desired, stir gently before serving to redistribute the dressing. Avoid freezing as the texture of the beans and cheese may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, you can substitute cannellini beans with great northern beans or chickpeas for a similar texture and flavor.

Is this salad suitable for meal prep?

Absolutely! This salad holds up well in the refrigerator and flavors improve after resting, making it a convenient option for meal prep or packed lunches.

Italian Grinder Bean Salad Recipe

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★★★★★

4.7 from 114 reviews

• Author: Mariam
• Total Time: 15 minutes
• Yield: 6 servings 1x

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Description

This Italian Grinder Bean Salad is a flavorful and hearty no-cook dish combining cannellini beans, fresh mozzarella, assorted peppers, Italian meats, and sun-dried tomatoes, all tossed in a tangy Italian-seasoned dressing. Perfect as a vibrant side or a satisfying light meal.

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Ingredients

Scale 1x2x3x

Dressing

• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sugar
• 3/4 teaspoon kosher salt, divided

Salad

• 1/2 large red onion, finely chopped
• 2 (15.5-ounce) cans cannellini beans, drained and rinsed
• 3/4 cup mozzarella balls
• 1/2 cup finely chopped roasted red bell peppers
• 1/4 cup finely chopped banana peppers or peperoncini
• 2 ounces hot soppressata or pepperoni, finely chopped or quartered
• 2 ounces salami, finely chopped or quartered
• 1/2 cup finely chopped sun-dried tomatoes
• 1/4 cup fresh basil leaves, thinly sliced

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Instructions

1. Prepare the dressing: In a large bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, sugar, and 1/4 teaspoon of kosher salt until well combined and emulsified.
2. Combine vegetables and beans: Add the finely chopped red onion, drained and rinsed cannellini beans, mozzarella balls, roasted red bell peppers, and finely chopped banana peppers or peperoncini to the bowl with the dressing. Sprinkle with the remaining 1/2 teaspoon of kosher salt, then toss gently to coat all ingredients evenly.
3. Add meats and sun-dried tomatoes: Incorporate the finely chopped or quartered hot soppressata (or pepperoni), salami, and chopped sun-dried tomatoes into the salad. Toss again to ensure all flavors are well combined.
4. Finish with fresh basil: Top the salad with thinly sliced fresh basil leaves for a fresh aromatic touch. Serve immediately or refrigerate for flavors to meld.

Notes

• For best flavor, let the salad marinate refrigerated for at least 30 minutes before serving.
• You can substitute the Italian meats with vegetarian alternatives to make this dish vegetarian-friendly.
• If mozzarella balls are large, slice them in halves or quarters to distribute evenly.
• Adjust seasoning to taste, especially salt, depending on preference and saltiness of meats.
• Use fresh or good-quality canned beans for the best texture and flavor.
• This salad can be served chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

Keywords: Italian bean salad, cannellini bean salad, Italian grinder salad, no cook salad, Italian antipasto salad, mozzarella salad, meat salad, Italian dressing