Italian Grinder Bean Salad
A healthy full of protein bean salad filled with flavor and all of the favorite Italian grinder/sandwich toppings.
Ingredients
- 15 oz Cannellini Beans, rinsed and drained
- 1 Red Pepper, chopped into small pieces
- 2 tbsp Red Onion, chopped into small pieces
- 3 slices Soppressata, cut into small pieces Can sub in sliced Genoa Salami
- 2 tbsp Banana Peppers sub in Pepperoncini if you like it spicy
- 2 tbsp Fresh Parsley, minced
- 2 tbsp Sharp Provolone Use a veg peeler to shave off the cheese, then cut them into small pieces
- 3 tbsp Extra Virgin Olive Oil
- 1 pinch Oregano, dried use a small amount as it can be overpowering
- 2 tbsp Red Wine Vinegar
- Salt, to taste
- 1/4 tsp Black Pepper
Instructions
- In a medium size bowl combine the cannellini beans, red pepper, red onion, sliced soppressata, banana peppers, parsley and the sharp provolone shavings.
- Drizzle with the olive oil, a pinch of oregano, and the red wine vinegar. Mix well.
- Add salt and pepper to taste.
- Let the salad sit for 2 hrs or overnight for the flavors to blend.
Notes
Sliced provolone cheese can be used if you do not want to get a block of cheese.
When refrigerated the olive oil will solidify, however, once removed from the refrigerator and back to room temperature it will melt.
Banana peppers are mild, if you like it spicy substitute in pepperoncini.
Taste and adjust the flavors if you like it more tangy add in more vinegar.
Can be served on a bed of arugula dressed in olive oil, salt, and pepper if desired.
Store covered in the refrigerator for up to 3 days.
Nutrition
Serving: 1cupCalories: 182kcalCarbohydrates: 17gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 132mgPotassium: 413mgFiber: 4gSugar: 1gVitamin A: 780IUVitamin C: 32mgCalcium: 83mgIron: 2mg
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