Italian Grinder Bean Salad
This Italian Grinder Bean Salad is a creamy, no-cook bean salad inspired by BeanTok and classic Italian grinder flavors. Made with chickpeas, cannellini beans, shredded Italian cheese, and a creamy Italian dressing, it’s an easy high-protein lunch or side dish that gets even better as it chills.
Equipment
Ingredients
Bean Salad
- 15 ounce can chickpeas, drained and rinsed
- 15 ounce can cannellini beans, drained and rinsed
- 1/2 cup red onion thinly sliced
- 1/2 cup banana peppers sliced
- 1/2 cup black olives sliced
- 1 cup cherry tomatoes halved
- 4 ounces salami sliced and diced
- 1 cup shredded Italian cheese blend
Creamy Italian Dressing
- 1/2 cup Olive Garden Italian salad dressing
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Drain and rinse the chickpeas and cannellini beans. Add them to a large mixing bowl.
- Add the red onion, banana peppers, black olives, cherry tomatoes, salami and shredded Italian cheese to the bowl with the beans.
- In a separate small bowl, whisk together the Olive Garden Italian dressing, mayonnaise, garlic powder, Italian seasoning, salt, and black pepper until smooth and creamy.
- Pour the dressing over the bean mixture and stir gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Stir again before serving.
Notes
This salad tastes even better after several hours or overnight in the refrigerator.
Adjust the creaminess by adding an extra tablespoon of mayonnaise if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 315kcalCarbohydrates: 24gProtein: 14gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 17mgSodium: 823mgPotassium: 468mgFiber: 6gSugar: 3gVitamin A: 171IUVitamin C: 12mgCalcium: 102mgIron: 3mg
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