Italian Grinder Bean Salad
Inspired by the viral dense bean salad trend, this Italian Grinder Bean Salad is loaded with chickpeas, black-eyed peas, salami, pepperoni, Gouda cheese, marinated artichokes, fresh vegetables, and a zesty homemade red wine vinaigrette. It’s perfect for meal prep, summer cookouts, potlucks, or scooping up with tortilla chips as a hearty appetizer.
Servings 8
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.