Italian Grinder Bean Salad Recipe

Introduction

This Italian Grinder Bean Salad is a vibrant and satisfying dish packed with flavorful ingredients like cannellini beans, mozzarella, and a variety of Italian meats. It’s perfect as a hearty side or a light meal on its own, offering a delightful combination of textures and tastes inspired by classic Italian flavors.

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-oz.) 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 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. Step 1: In a large bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, sugar, and 1/4 teaspoon 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. Sprinkle with the remaining 1/2 teaspoon kosher salt, then toss gently to combine all ingredients.
3. Step 3: Stir in the chopped soppressata, salami, and sun-dried tomatoes. Toss again to blend the flavors evenly throughout the salad.
4. Step 4: Finish by topping the salad with the thinly sliced fresh basil leaves. Serve immediately or chill for an hour to let flavors meld.

Tips & Variations

• For a vegetarian option, omit the meats and add extra roasted vegetables or marinated artichokes for added flavor and texture.
• Use freshly grated garlic instead of garlic powder for a more robust garlic flavor.
• Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the dressing to soak into the beans and vegetables.
• Substitute mozzarella balls with cubed fresh mozzarella if you can’t find small balls.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making it even tastier the next day. Before serving leftovers, give it a good stir and, if needed, add a splash of olive oil or vinegar to freshen the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of beans?

Yes, you can substitute cannellini beans with great northern beans or chickpeas, depending on your preference. Just be sure to drain and rinse them well.

Is this salad best served cold or at room temperature?

This salad tastes great both chilled and at room temperature. Serving it cold is refreshing, while allowing it to come to room temperature enhances the flavors and aroma.

Italian Grinder Bean Salad Recipe

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★★★★★

4.9 from 55 reviews

This Italian Grinder Bean Salad is a flavorful and hearty dish combining cannellini beans, fresh mozzarella, assorted Italian meats, and a vibrant medley of peppers and sun-dried tomatoes, all tossed in a zesty, herb-infused vinaigrette. Perfect as a refreshing side or a light meal, it brings the classic flavors of an Italian deli sandwich in a healthy, satisfying salad format.

• Author: Clara
• 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-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

Instructions

1. Prepare the dressing: In a large bowl, whisk together extra-virgin olive oil, balsamic vinegar, Italian seasoning, garlic powder, onion powder, sugar, and 1/4 teaspoon kosher salt until well combined and emulsified.
2. Combine salad base: 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 with the remaining 1/2 teaspoon kosher salt and gently toss everything together to evenly coat and blend the flavors.
3. Add meats and tomatoes: Incorporate the finely chopped hot soppressata or pepperoni, salami, and sun-dried tomatoes into the salad mixture. Toss again to ensure all ingredients are well combined and the salad has a balanced distribution of flavors and textures.
4. Garnish and serve: Finally, top the salad with the thinly sliced fresh basil leaves for a fragrant finish. Serve immediately or chill for a short time to let the flavors meld.

Notes

• For a vegetarian version, omit the soppressata and salami and add extra mozzarella or roasted vegetables.
• You can prepare this salad a few hours in advance and refrigerate for enhanced flavor integration, but add the fresh basil just before serving.
• Drain and rinse the canned beans thoroughly to reduce sodium and improve texture.
• Adjust the seasoning and vinegar levels to suit your taste preference for acidity and saltiness.
• This salad pairs wonderfully with crusty Italian bread or can be served atop a bed of mixed greens for a complete meal.

Keywords: Italian bean salad, cannellini bean salad, Italian deli salad, mozzarella salad, easy no-cook salad, antipasto salad, cold bean salad