Name: Italian Grinder Bean Salad
Prep time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 (15 oz) can cannellini beans, drained and rinsed; 1 (15 oz) can chickpeas, drained and rinsed; 1 (15 oz) can kidney or black beans, drained and rinsed; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced (seeds removed if watery); 1 green bell pepper, diced; 2 stalks celery, thinly sliced; 1/2 small red onion, finely chopped; 1/3 cup sliced black olives (optional); 1/4 cup chopped fresh parsley; 1/3 cup extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced (or 1/2 tsp garlic powder); 1 tsp Italian seasoning or dried oregano; 1/4 tsp red pepper flakes (optional); Salt and black pepper to taste; 1/2 cup shredded mozzarella or grated Parmesan (for non-vegan) (optional); 1/4 cup chopped pepperoncini for tang (optional)

Description

A bright, filling dish that combines hearty beans with crisp veggies and a tangy dressing, perfect for a quick meal or a crowd-pleasing side.

Ingredients

Scale

1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can kidney or black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced (seeds removed if watery)
1 green bell pepper, diced
2 stalks celery, thinly sliced
1/2 small red onion, finely chopped
1/3 cup sliced black olives (optional)
1/4 cup chopped fresh parsley
1/3 cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced (or 1/2 tsp garlic powder)
1 tsp Italian seasoning or dried oregano
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
1/2 cup shredded mozzarella or grated Parmesan (for non-vegan) (optional)
1/4 cup chopped pepperoncini for tang (optional)

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Instructions

Prep the ingredients: Drain and rinse all canned beans. Chop the tomatoes, cucumber, bell pepper, celery, onion, and parsley.
Whisk the dressing: In a small bowl, whisk olive oil, red wine vinegar, Dijon, minced garlic, Italian seasoning, red pepper flakes, salt, and pepper until combined.
Combine beans and veggies: In a large bowl, add the drained beans and chopped vegetables. Pour the dressing over and toss gently to coat.
Rest the salad: Let the salad sit at room temperature for 15–30 minutes, or chill for 1 hour to let flavors meld.
Finish and adjust: Before serving, fold in parsley, olives, and cheese if using. Taste and add more salt, pepper, or vinegar if needed.

Notes

Rinse beans well to remove canned liquid and extra salt. Adjust salt after tossing.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 15g
Cholesterol: 30mg