Gina’s Grinder Bean Salad

Loaded with beans, veggies, and a tangy dressing, this Grinder Bean Salad is full of bright, bold flavor. It’s an easy, make-ahead dish perfect for any gathering.

I love it when my girls send me their favorite recipes and ask me to add them to our family cookbook! This time, Gina sent me this recipe and said, ‘It’s inspired by something I saw on social media, but I tweaked it a few times.’ It’s simple, delicious, and healthy — honestly, it’s a meal in itself! All you need is some crusty bread and a glass of white wine.

Thanks, Gina for sharing this recipe! ❤️

Note: Gina uses Castelvetrano olives, but you can use any olives. I use a mix of Liguria and Manzanilla because these are the ones I had in my refrigerator.

Serve 6~8

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Ingredients 

• about 1/4C Gina’s red onion pickles (or any red onion pickles or one shallot), diced

• 1 large bell pepper, thinly sliced and cut them in half

• 2~3 Persian cucumbers, diced

• 1/2 pint cherry tomatoes, cut in half

• 1/4C Italian parsley, finely chopped

• 1/3C Peperoncino pepper, chopped

• 4oz salami, sliced

• 1 15-oz can garbanzo beans, rinsed and drained

• 1 15-oz can cannellini beans, rinsed and drained

• 1/4C grated parmesan cheese

• 1/2 container of mini mozzarella balls, cut in half

• 1/2C pitted olives, cut in half

For dressing:

• 1/4C red wine vinegar 

• 1/3C olive oil

• 2 tsp Dijon mustard

• 1/4 tsp dried oregano 

• about 1 tbsp lemon juice

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Instructions 

1. Add all the salad ingredients to a large bowl. Make the dressing by whisking all the ingredients together. Pour it over the salad and toss to combine. (Note: I usually start with about 3/4 of the dressing, then add more as needed.) The salad keeps well in the refrigerator for 3~4 days.

   

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