Italian Grinder Bean Salad
This Italian Grinder Bean Salad is a hearty, flavor-packed twist on the classic grinder, loaded with beans, veggies, mozzarella, and zesty dressing.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
1 cup cannellini beans
1 cup kidney beans
1 cup chickpeas
1 cup cherry tomatoes, halved
1 cup cucumber, diced
0.25 cup red onion, finely chopped
0.25 cup kalamata olives, pitted and halved
0.5 cup mozzarella balls, halved
0.25 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 tablespoon fresh basil, chopped
to taste salt and pepper
Directions
- In a large mixing bowl, combine the cannellini beans, kidney beans, and chickpeas. Make sure to drain and rinse the beans thoroughly before using.
- Add in the cherry tomatoes, cucumber, red onion, kalamata olives, and mozzarella balls to the bean mixture and gently toss to combine.
- In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and dried oregano until well combined to make the dressing.
- Pour the dressing over the salad and toss everything together to ensure all ingredients are evenly coated with the dressing.
- Season the salad with salt and pepper to taste, and then sprinkle chopped fresh basil over the top for a burst of flavor before serving.
- Serve the salad immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld together.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Inspired by the flavors of a classic grinder sandwich, this bean salad combines cannellini, kidney beans, and chickpeas with fresh veggies, kalamata olives, and mozzarella. Tossed in a zesty red wine vinaigrette and topped with basil, it’s a protein-packed, no-lettuce-needed salad perfect for lunches, potlucks, or easy meal prep.
