Description
A fresh and hearty Italian-inspired bean salad that captures the bold, tangy flavors of a classic deli grinder with creamy beans, crisp vegetables, savory cheese, and a zesty homemade dressing.
Ingredients
Scale
- 2 cups cannellini beans, cooked or canned, drained and rinsed
- 1.5 cups chickpeas, cooked or canned, drained and rinsed
- 2 cups romaine lettuce, finely chopped
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 0.33 cup pepperoncini peppers, sliced
- 1 cup cucumber, diced
- 0.75 cup provolone cheese, cubed
- 0.25 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Add the cannellini beans and chickpeas to a large mixing bowl and gently toss to combine.
- Add the romaine lettuce, cherry tomatoes, red onion, cucumber, and pepperoncini peppers, mixing until evenly distributed.
- Fold in the cubed provolone cheese gently to keep its shape.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until emulsified.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Let the salad rest for 5 minutes before serving to allow the flavors to meld.
Notes
- Use high-quality olive oil for the best flavor.
- Add the lettuce just before serving if making ahead to keep it crisp.
- Taste and adjust seasoning before serving for optimal balance.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Italian grinder bean salad, Italian bean salad, no-cook salad, vegetarian salad, deli-style salad