Description
A no-cook, flavor-packed Italian grinder bean salad loaded with beans, crisp veggies, salami, and creamy Italian dressing. Perfect for picnics, lunches, or potlucks.
Ingredients
Scale
- 1 cup canned kidney beans, drained and rinsed
- 1 cup canned cannellini beans, drained and rinsed
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup chopped pepperoncini
- 2 cups shredded iceberg lettuce
- 1/2 cup diced salami
- 1/2 cup shredded provolone cheese
- 1/3 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- In a large bowl, combine kidney beans, cannellini beans, chickpeas, cherry tomatoes, red onion, pepperoncini, shredded lettuce, diced salami, and shredded provolone.
- In a separate bowl, whisk together mayonnaise, red wine vinegar, oregano, garlic powder, salt, and black pepper until smooth.
- Pour the dressing over the bean mixture and toss gently to coat everything evenly.
- Refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, give it a final toss and adjust seasoning if needed.
Notes
- Chill your beans and dressing ahead for the freshest flavor.
- Wait to add lettuce until just before serving to keep it crisp.
- Use high-quality deli salami for best flavor.
- Optional: Add chopped fresh herbs for extra freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 25mg
Keywords: Italian grinder bean salad, no cook summer salad, deli salad, picnic bean salad, creamy Italian salad