Grinder Dense Bean Salad Recipe

A wooden spoon sticking out of a bowl of grinder bean salad.

One of my favorite recipes, this salad is a flavor-packed powerhouse—protein-rich beans, savory deli meats, tangy bites of pepperoncini, and creamy mozzarella all come together in one big bowl of goodness. Serve it as a main course or side dish, and watch it disappear!

Prep Time20

Total Time20

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Diet: Gluten Free

Keyword: grinder bean salad, grinder dense bean salad, grinder salad

Method: No Cook

Servings: -8 as a side, 4–5 as a main

Equipment

1 Large Bowl
1 Small Jar or Bowl

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

Notes

*Nutrition information is for 6 servings.

Storing: Transfer leftovers to an airtight container, and store them in the fridge for up to 3 days. I don't recommend freezing this recipe!

Nutrition