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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/italian-grinder-bean-salad-recipe/