Italian Grinder Bean Salad
This Italian grinder bean salad is healthy and full of flavor.
There’s something special about making a salad that holds up really well for a few days and is full of flavor and healthy. Having this Italian grinder bean salad prepped ahead of time is great because I can just throw some into a bowl and have it for lunch or dinner at a moments notice.
Why You'll Love This Recipe
- It’s easy to make
- Great make ahead recipe
- Healthy and full of protein and flavor
- It’s gluten-free
Ingredients
Cannellini Beans – Cannellini beans are nice and mild, you will need to rinse and drain them.
Red Pepper – One fresh red pepper, chopped.
Red Onion – You will only need two tablespoons
Salami – You can use Genoa or Sliced Soppressata salami
Banana Peppers/Pepperoncini – If you like it mild use banana peppers, pepperoncini are more spicy.
Parsley – Fresh chopped parsley
Provolone Cheese – Sharp provolone tends to be more flavorful but you can use your favorite. I like to buy a small wedge and shave the cheese, cut it a bit and toss it into the salad.
Oregano – Just a small pinch is all that’s needed because it can become overpowering.
Extra Virgin Olive Oil – Use your favorite brand
Red Wine Vinegar – Gives a nice balanced punch of flavor
Salt
Black Pepper
Instructions
- In a large bowl add the drained and rinsed cannellini beans, chopped red pepper, red onion, sliced salami, diced banana peppers, minced parsley, and the provolone cheese.
- Add a small pinch of dried oregano.
- Drizzle the olive oil and red wine vinegar over the top.
- Mix it all together, then add the salt and black pepper to taste adjusting as needed.
- Let the salad sit for two hours or overnight before serving.
Recipe Subsitituions
You can substitute in canned garbanzo/chickpeas
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Recipe Tips
- The salad can be eaten right way, however it tastes best when the flavors can sit and marinade together for a few hours or overnight.
- You can make the salad and divide into individual containers for easier serving.
Serving Suggestion
Can be served on a bed of arugula dressed with salt and pepper and drizzled with olive oil.
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Storage
Store covered in the refrigerator up to 4 days.
Italian Grinder Bean Salad
Materials
- 15 oz Cannellini Beans, rinsed and drained
- 1 Red Pepper, chopped into small pieces
- 2 tbsp Red Onion, chopped into small pieces
- 3 slices Soppressata, cut into small pieces Can sub in sliced Genoa Salami
- 2 tbsp Banana Peppers sub in Pepperoncini if you like it spicy
- 2 tbsp Fresh Parsley, minced
- 2 tbsp Sharp Provolone Use a veg peeler to shave off the cheese, then cut them into small pieces
- 3 tbsp Extra Virgin Olive Oil
- 1 pinch Oregano, dried use a small amount as it can be overpowering
- 2 tbsp Red Wine Vinegar
- Salt, to taste
- 1/4 tsp Black Pepper
Instructions
- In a medium size bowl combine the cannellini beans, red pepper, red onion, sliced soppressata, banana peppers, parsley and the sharp provolone shavings.
- Drizzle with the olive oil, a pinch of oregano, and the red wine vinegar. Mix well.
- Add salt and pepper to taste.
- Let the salad sit for 2 hrs or overnight for the flavors to blend.
Notes
Nutrition
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