Italian Grinder Bean Salad Recipe

Introduction

This Italian Grinder Bean Salad is a vibrant and hearty dish packed with flavors from fresh herbs, tangy balsamic vinegar, and a medley of savory meats and cheeses. It’s a perfect make-ahead salad for picnics, potlucks, or as a satisfying lunch.

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 dressing. Season with the remaining 1/2 teaspoon kosher salt, then toss gently to combine.
3. Step 3: Add the chopped soppressata, salami, and sun-dried tomatoes to the bowl. Toss again until all ingredients are evenly mixed. Garnish with thinly sliced fresh basil leaves before serving.

Tips & Variations

• For a vegetarian version, omit the meats and add extra sun-dried tomatoes or olives for more flavor.
• Use fresh mozzarella pearls for a creamier texture, or substitute with feta for a tangier taste.
• Let the salad chill in the refrigerator for at least an hour to allow the flavors to meld beautifully.
• Serve over a bed of mixed greens or alongside crusty Italian bread for a complete meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making it even more delicious the next day. Before serving, give it a gentle toss and add a splash of olive oil if it seems dry. This salad is best enjoyed cold or at room temperature; avoid reheating.

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 other white beans such as Great Northern or navy beans. Just make sure to drain and rinse them well before adding.

How long does the salad keep its texture?

The salad will maintain its best texture for about 2 to 3 days when stored properly in the fridge. After that, the vegetables may soften and the mozzarella could become less firm.

Italian Grinder Bean Salad Recipe

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5 from 94 reviews

A vibrant and hearty Italian Grinder Bean Salad combining creamy cannellini beans, fresh mozzarella, roasted and banana peppers, cured meats, and sun-dried tomatoes, all tossed in a zesty Italian dressing with herbs and garlic powder. This easy no-cook salad is perfect as a side dish or a standalone light meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Italian

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 oz) 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 oz hot soppressata or pepperoni, finely chopped or quartered
• 2 oz salami, finely chopped or quartered
• 1/2 cup finely chopped sun-dried tomatoes
• 1/4 cup fresh basil leaves, thinly sliced

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.
2. Mix salad ingredients: Add the finely chopped red onion, drained cannellini beans, mozzarella balls, roasted red bell peppers, and banana peppers to the bowl with the dressing. Sprinkle the remaining 1/2 teaspoon of kosher salt over the ingredients and toss everything gently to combine and coat evenly.
3. Add meats and sun-dried tomatoes: Incorporate the finely chopped or quartered hot soppressata or pepperoni and salami along with the sun-dried tomatoes into the salad. Toss again gently to combine all the flavors.
4. Finish with fresh basil: Top the salad with the thinly sliced fresh basil leaves to add a fresh herbal aroma and flavor just before serving.

Notes

• This salad is best served chilled or at room temperature for full flavor.
• Adjust the quantity of cured meats or omit for a vegetarian version.
• Drain and rinse canned beans well to reduce sodium content.
• Store leftovers covered in the refrigerator for up to 2 days.
• Can be served as a side dish or a light main course.

Keywords: Italian bean salad, cannellini bean salad, Italian grinder salad, no-cook salad, Italian antipasto salad