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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.

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-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

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