Italian Grinder Bean Salad with Creamy Pepperoncini Dressing Recipe
This Italian Grinder Bean Salad is a hearty and flavorful high-protein, high-fiber dish featuring a vibrant mix of beans, deli meats, fresh vegetables, and a creamy, tangy dressing. Perfect as a satisfying lunch or light dinner, it combines the robust flavors of salami, turkey, provolone cheese, and pepperoncini with a zesty Greek yogurt-based dressing that brings everything together with a Mediterranean flair.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
For the Salad
- 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
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
- Make the Dressing: In a small bowl or jar, whisk together plain Greek yogurt, extra virgin olive oil, red wine vinegar, pepperoncini brine, Dijon mustard, finely grated garlic, dried oregano, red pepper flakes, and sea salt until the mixture is smooth and creamy.
- Combine the Salad Ingredients: In a large mixing bowl, add the drained and rinsed garbanzo beans, white beans, diced cooked turkey breast, diced salami or cured sausage, diced green bell pepper, halved cherry tomatoes, sliced pepperoncini, finely diced red onion, roughly chopped parsley, and diced provolone or mozzarella pearls. Gently toss to combine all ingredients evenly.
- Dress the Salad: Pour the prepared creamy grinder dressing over the mixed salad ingredients. Toss gently but thoroughly to ensure everything is evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld beautifully. Before serving, garnish with extra pepperoncini as desired for an added tangy kick.
Notes
- For best flavor, let the salad chill for at least 30 minutes before serving to allow flavors to blend.
- You can substitute the turkey and salami with other deli meats of your choice for variation.
- Use fresh herbs like basil or oregano for garnish to enhance the Mediterranean taste.
- Adjust red pepper flakes in the dressing to control the level of spiciness.
- This salad is great for meal prep and keeps well in the refrigerator for up to 3 days.
Keywords: Italian bean salad, high protein salad, high fiber salad, healthy Italian salad, Mediterranean salad, bean salad with dressing, no cook salad
