Name: Italian Grinder Bean Salad with Creamy Pepperoncini Dressing Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 can (15 oz) garbanzo beans, drained and rinsed; 2 cans (15 oz each) white beans, drained and rinsed; 1 cup diced cooked turkey breast slices; 1 cup diced salami or cured sausage; 1 green bell pepper, diced; ½ cup cherry tomatoes, halved; ½ cup sliced pepperoncini; ½ small red onion, finely diced; ½ cup parsley, roughly chopped; 1 cup diced provolone or mozzarella pearls; ½ cup plain Greek yogurt; 1 tbsp extra virgin olive oil; 2 tbsp red wine vinegar; 2 tbsp pepperoncini brine; 1 tbsp Dijon mustard; 1 clove garlic, finely grated; 1 tbsp dried oregano; 1 tsp red pepper flakes; Sea salt, to taste

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Introduction

This Italian Grinder Bean Salad is a vibrant, protein-packed dish perfect for a nutritious lunch or light dinner. Loaded with beans, deli meats, cheese, and a tangy creamy dressing, it delivers bold flavors and satisfying texture in every bite.

The image shows a bowl of layered bean salad placed on a white marbled surface, wrapped partly with a beige and white striped cloth. The first layer is a mix of white beans and chickpeas, creamy in texture. On top, there are chunks of white cheese and small cubes of pinkish-red cured meat, scattered evenly. Bright green herbs are sprinkled throughout, adding freshness. Light green slices of pickled peppers with a glossy look are spread over the salad. Finely chopped green celery pieces and small bits of purple onion add more color and texture. The dish is presented in a deep white bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can garbanzo beans, drained and rinsed
2 cans white beans, drained and rinsed
1 cup diced turkey breast slices
1 cup diced salami or cured sausage
1 green bell pepper, diced
½ cup cherry tomatoes, halved
½ cup sliced pepperoncini
½ small red onion, finely diced
½ cup parsley, roughly chopped
1 cup diced provolone or mozzarella pearls
For the Creamy Grinder Dressing:
½ cup plain Greek yogurt
1 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp pepperoncini brine
1 tbsp Dijon mustard
1 clove garlic, finely grated
1 tbsp dried oregano
1 tsp red pepper flakes
Sea salt, to taste

Instructions

Step 1: Prepare the dressing by whisking together the Greek yogurt, olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, grated garlic, dried oregano, red pepper flakes, and sea salt in a small bowl or jar until smooth and creamy.
Step 2: In a large mixing bowl, combine the garbanzo beans, white beans, diced turkey breast, diced salami or cured sausage, green bell pepper, halved cherry tomatoes, sliced pepperoncini, finely diced red onion, chopped parsley, and diced provolone or mozzarella.
Step 3: Pour the creamy dressing over the salad ingredients and toss gently until everything is evenly coated.
Step 4: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Garnish with additional pepperoncini before serving if desired.

Tips & Variations

For a vegetarian version, omit the turkey and salami, and add extra beans or roasted vegetables for more substance.
Use fresh herbs like basil or oregano instead of dried for a brighter flavor.
If you prefer a spicier salad, increase the amount of red pepper flakes or add chopped jalapeños.
Substitute mozzarella pearls with diced fresh mozzarella or another mild cheese like fontina for a different texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it sits, but for best texture, add cheese and fresh vegetables just before serving if preparing in advance. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

The image shows a close-up of a spoonful of a mixed bean salad held above a white bowl filled with the same salad. The spoon displays layers of small white beans, pink diced meat, green herbs, creamy white cheese cubes, chopped red onions, and small slices of light green pepper, all mixed together with a light dressing. The bowl beneath is filled with the same colorful mix, showing a blend of yellow pepper slices, red pieces, and green herbs on a white marbled surface. A red-handled fork holds the spoon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better after chilling for at least 30 minutes to let the flavors develop. Just keep it refrigerated and consume within 3 days.

What can I use if I don’t have pepperoncini?

If pepperoncini are unavailable, green olives or mild banana peppers can be good substitutes to maintain the tangy, slightly spicy flavor.