Italian Grinder Bean Salad
Table of contents
Intro
If you’ve spent any time on social media lately, you’ve probably seen the viral dense bean salad trend. After seeing countless versions pop up in my feed, I decided to create one with all the bold flavors of an Italian grinder sandwich. The result is this Italian Grinder Bean Salad, packed with chickpeas, black-eyed peas, salami, pepperoni, Gouda cheese, crunchy vegetables, marinated artichokes, and a zesty homemade red wine vinaigrette.
This salad is hearty enough to enjoy as a meal, but it also makes a fantastic side dish for cookouts, potlucks, camping trips, and summer gatherings. The best part? It gets even better after it sits in the refrigerator, making it perfect for meal prep lunches throughout the week. We also discovered that it’s absolutely delicious scooped up with tortilla chips, making it a fun appetizer or party dip for gatherings, game days, and backyard get-togethers.
Not a fan of beans? Try my delicious Italian Pasta Salad or this California Spaghetti Salad! More of a sandwich person? Try these super viral Chopped Italian Sliders!
Why You’ll Love This Recipe
- Inspired by the viral dense bean salad trend with a flavorful Italian grinder twist.
- Perfect for meal prep lunches and easy dinners.
- Great for cookouts, potlucks, camping trips, and summer gatherings.
- No lettuce means it won’t get soggy.
- Packed with protein, vegetables, cheese, and hearty beans.
- Easy to customize with ingredients you already have on hand.
- Delicious served as a salad or scooped up with tortilla chips.
Ingredients
For the Salad
- Chickpeas – Add protein, texture, and make the salad extra filling.
- Black-Eyed Peas – Hold their shape beautifully and add hearty texture.
- Genoa Salami – Provides classic Italian deli flavor.
- Pepperoni – Adds a savory bite and just a touch of spice.
- Cherry Tomatoes – Bring freshness, color, and juiciness.
- Red Bell Pepper – Adds sweetness and crunch.
- Green Bell Pepper – Adds vibrant color and texture.
- Banana Pepper Rings – Bring tangy grinder sandwich flavor without much heat.
- Marinated Artichoke Hearts – Add richness and another layer of Italian-inspired flavor.
- Red Onion – Gives the salad a little bite and crunch.
- Fresh Parsley – Brightens the entire dish.
- Gouda Cheese – Adds a creamy, buttery flavor that balances the salty meats.
- Sliced Black Olives – Contribute a savory, briny flavor.
For the Dressing
- Extra Virgin Olive Oil – Creates a rich and flavorful vinaigrette.
- Red Wine Vinegar – Adds brightness and acidity.
- Dijon Mustard – Helps emulsify the dressing while adding tang.
- Fresh Garlic – Provides bold flavor.
- Dried Oregano – A must-have Italian herb.
- Dried Basil – Adds classic Italian seasoning flavor.
- Onion Powder – Adds savory depth.
- Crushed Red Pepper Flakes – Gives the dressing a mild kick.
- Banana Pepper Juice – Enhances the tangy grinder-inspired flavor.
- Salt and Black Pepper – Bring everything together.
How To Make Italian Grinder Bean Salad
Begin by draining and rinsing the chickpeas and black-eyed peas thoroughly. Allow them to drain well while you prepare the remaining ingredients.
Next, chop the salami, pepperoni, bell peppers, red onion, parsley, banana peppers, and marinated artichoke hearts. Halve the cherry tomatoes and cube the Gouda cheese.
In a large mixing bowl, combine the chickpeas, black-eyed peas, salami, pepperoni, tomatoes, bell peppers, banana peppers, artichokes, red onion, parsley, Gouda cheese, and black olives.
In a separate bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, onion powder, red pepper flakes, banana pepper juice, salt, and black pepper until fully combined.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad one final toss and enjoy.
Tips For Success
- Drain the beans thoroughly so excess liquid doesn’t water down the dressing.
- Use high-quality salami and pepperoni for the best flavor.
- Allow the salad to chill before serving for maximum flavor.
- If the salad absorbs some dressing while refrigerated, drizzle in a little olive oil before serving.
- Chop the ingredients into similar-sized pieces so you get a little bit of everything in each bite.
- Leave out the crushed red pepper flakes if you prefer a completely mild salad.
Serving Suggestions
This Italian Grinder Bean Salad pairs perfectly with:
- Grilled chicken
- Burgers
- Bratwurst
- Smoked ribs
- Sandwiches
- Wraps
- Pasta dishes
- Cookout spreads
- Camping meals
- Meal prep lunches
Turn It Into a Dip
This salad isn’t just for forks! We loved scooping it up with tortilla chips for an easy appetizer or snack. The combination of beans, meats, cheese, vegetables, and tangy vinaigrette creates an Italian-inspired salsa that is perfect for parties, game days, cookouts, and camping trips.
You can also serve it with:
- Tortilla chips
- Pita chips
- Crackers
- Toasted baguette slices
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Italian Grinder Bean Salad
Ingredients
For the Salad
- 15 oz Can of Chickpeas, rinsed and drained
- 15 oz Can of Black-Eyed Peas, rinsed and drained
- 4 oz Genoa Salami, chopped
- 4 oz Pepperoni, chopped
- 1 Cup Cherry Tomatoes, halved
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 1 Cup Banana Pepper Rings, chopped
- 6 oz Jar of Marinated Artichoke Hearts, drained and chopped
- 1 Small Red Onion, diced
- 8 oz Gouda Cheese, cubed
- 2.25 oz Can of Sliced Black Olives, drained
For the Dressing
- 3/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Red Wine Vinegar
- 2 tbsp Dijon Mustard
- 5-6 Garlic Cloves, minced
- 2 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Onion Powder
- 1/2 tsp Crushed Red Pepper Flakes
- 2 tbsp Banana Pepper Juice
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Drain and rinse the chickpeas and black-eyed peas thoroughly and allow them to drain well.
- Chop the salami, pepperoni, bell peppers, banana peppers, parsley, red onion, and marinated artichoke hearts. Halve the cherry tomatoes and cube the Gouda cheese.
- Add all of the salad ingredients to a large mixing bowl.
- In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, basil, onion powder, crushed red pepper flakes, banana pepper juice, salt, and pepper until fully combined.
- Pour the dressing over the salad and toss gently until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving. If needed, add a small drizzle of olive oil to refresh the salad.FAQ
Is this salad spicy? – No. I consider it mild with just a slight kick from the crushed red pepper flakes. The banana peppers add tangy flavor rather than heat. Leave out the red pepper flakes if you’d like an even milder version.
Can I make this ahead of time? – Absolutely. In fact, the flavor improves after a few hours in the refrigerator.
Can I substitute the cheese? – Yes. Provolone, mozzarella pearls, Monterey Jack, or mild cheddar all work well.
Can I use different beans? – Yes. Cannellini beans, Great Northern beans, kidney beans, or butter beans are all great options.
Can I serve this as a meal? – Definitely. The beans, meats, and cheese make it hearty enough for lunch or a light dinner.
Can I serve this as a dip? – Yes! We loved scooping it up with tortilla chips. It also pairs well with crackers, pita chips, and toasted baguette slices.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
