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If you love the flavors of an Italian grinder sandwich but want something lighter, fresher, and packed with plant-based protein, this Grinder Bean Salad is for you! It’s loaded with hearty beans, crisp veggies, savory salami and turkey pepperoni, tangy pepperoncini, creamy mozzarella, and fresh herbs, then tossed in a zesty balsamic dressing.
Perfect for meal prep, summer potlucks, or a no-cook weeknight dinner, this salad is a wholesome twist on a deli classic that’s clean, satisfying, and full of flavor.
Viral Grinder Dense Bean Salad
If you’ve been loving the viral grinder salad trend or even my Italian grinder pasta salad, this version might just become your new go-to. It has all the classic tastes and textures of the sandwich but is packed with protein, flavor, and a rainbow of veggies. This grinder bean salad recipe is hearty enough to be a full meal but works just as well as a party-ready side dish. Bonus? It comes together quickly with pantry staples and fresh ingredients.
It’s perfect for meal prep, potlucks, or when you need a big, satisfying salad that actually keeps you full! It’s also super flexible. Add more or less of ANYTHING!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Beans: I use a combination of cannellini beans and garbanzo beans (also known as chickpeas) for lots of texture, fiber, and plant-based protein.
- Veggies: I include fresh bell peppers, red onion, and cucumber for lots of crunch and freshness. I recommend using English Persian cucumbers, because they have thinner skin and fewer seeds than other varieties. Then, marinated peppers, marinated artichokes, and pepperoncini add a delicious, tangy, slightly spicy taste you expect in grinder sandwiches.
- Protein: Salami and turkey pepperoni add savory, salty flavor and make this salad even more filling.
- Mozzarella: I use either freshly sliced mozzarella or mozzarella pearls. I also like to add freshly grated Parmesan, but it’s optional.
- Fresh Herbs: Use fresh parsley, cilantro, and basil for bright, refreshing notes that balance the rest of the ingredients well.
- Balsamic Vinaigrette: I skip store-bought options and make a homemade dressing by combining extra virgin olive oil, balsamic vinegar, lemon juice, garlic powder, dried oregano, sea salt, and black pepper.
Where I Buy My Meat
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make an Italian Grinder Bean Salad
- Prep the base: Add the salad ingredients to a large bowl.
- Make the dressing: Whisk or shake all the dressing ingredients in a small bowl or jar until smooth.
- Toss: Pour the dressing over the salad, and gently toss to combine and coat.
- Serve: Season to taste, add Parmesan cheese (if using). Enjoy immediately, or store in the fridge for later, storing the dressing separately if possible.
Kitchen Tools I Use
Possible Variations
- Make it vegetarian: Omit the salami and turkey pepperoni, and add extra beans or roasted veggies.
- Swap the cheese: Replace the mozzarella with provolone cheese, feta, or even cheddar cheese for a slightly different taste.
- Produce: Use up any leftovers, or add your favorite ingredients to make this grinder bean salad even more filling. Diced yellow onion, arugula, banana peppers, and cherry tomatoes all make tasty additions.
- Add more crunch: Toss in chopped celery or toasted nuts just before serving.
- Vinegar: Red wine vinegar would be great instead of balsamic if you have one over the other.
More Hearty Salad Recipes To Try
Grinder Dense Bean Salad Recipe
Ingredients
For the Salad:
- 1 can cannellini beans drained and rinsed
- 1 can garbanzo beans drained and rinsed
- 1 bell pepper finely diced
- ½ red onion finely diced
- 1 cucumber finely diced
- 2-4 ounces salami cut into matchsticks, more as desired
- 2-4 ounces turkey pepperoni cut into matchsticks, more as desired
- ½ cup pepperoncini diced
- 1/2 cup marinated peppers
- ½ cup marinated artichokes diced
- ½ cup chopped fresh mozzarella or mozzarella balls
- Fresh herbs: a handful each of parsley cilantro, and basil, minced
- Salt to taste
- Pepper to taste
- Optional: Freshly grated parmesan to taste
For the Dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Juice of ½ lemon
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon sea salt and black pepper more to taste
Instructions
Prep the Base
- In a large mixing bowl, combine the beans, bell pepper, onion, cucumber, salami, turkey pepperoni, pepperoncini, artichokes, mozzarella, and fresh herbs.1 can cannellini beans, 1 can garbanzo beans, 1 bell pepper, ½ red onion, 1 cucumber, 2-4 ounces salami, 2-4 ounces turkey pepperoni, ½ cup pepperoncini, 1/2 cup marinated peppers, ½ cup marinated artichokes, ½ cup chopped fresh mozzarella or mozzarella balls, Fresh herbs: a handful each of parsley
Make the Dressing
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, garlic powder, oregano, salt, and pepper.⅓ cup extra virgin olive oil, 3 tablespoons balsamic vinegar, Juice of ½ lemon, 1 teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon sea salt and black pepper
Combine and Toss
- Pour the dressing over the salad and toss well to coat everything evenly.
Finish and Serve
- Taste and adjust seasonings as needed. I usually add additional salt and pepper here— about 1/2 teaspoon each, to taste. If you’re using Parmesan, sprinkle it on just before serving. Serve immediately or refrigerate for up to 3 days.Salt to taste, Pepper to taste, Optional: Freshly grated parmesan
