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–+ servings
Complete grinder salad sits in a large grey colored serving bowl. Shredded parmesan has been sprinkled over the top.
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5 — Votes 8 votes

Grinder Salad with Beans

This grinder salad (with a delicious, hearty, bean addition) is unbelievably delicious! Loaded with deli meat, beans, crunchy chopped bell pepper, tangy pepperoncinis, red onion, fresh parmesan, and a homemade vinaigrette, this recipe takes the concept of salad and makes it filling, delicious, and perfect for meal prep.
Prep Time20 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American, Italian-Inspired
Diet: Gluten Free
Servings: 5 Servings

Ingredients

For the Salad Dressing

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, grated
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt

For the Salad

  • 2 cans garbanzo beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 2 red bell peppers, finely chopped
  • ½ red onion, thinly sliced
  • 1 pound deli turkey, cut into bite-sized pieces
  • ½ pound Genoa salami, cut into bite-sized pieces
  • ½ pound pepperoni, cut into bite-sized pieces
  • ½ cup sliced pepperoncini peppers
  • ½ cup fresh parsley, chopped
  • ⅓ cup shaved parmesan cheese
  • 1 lemon, cut into wedges, optional, for garnish

Instructions

  • Add the dressing ingredients to a small mason jar, screw the lid on tight, and give it a few good shakes (until the ingredients are well-combined). Alternatively, add the ingredients to a bowl and whisk until fully combined.
  • In a large bowl, add all of the salad ingredients (reserving some of the parsley, some of the parmesan, and all of the lemon wedges for garnish). Add the dressing to the bowl and toss until everything is well combined.
  • Garnish the salad with the reserved parsley and parmesan cheese. Serve right away or spoon into containers (if you're meal prepping this for the week), add a lemon wedge to each container, and store in the fridge.

Notes

Make it dairy-free - omit the shredded parmesan cheese to make this recipe dairy-free.

Nutrition

Calories: 821kcal | Carbohydrates: 46g | Protein: 47g | Fat: 51g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 3688mg | Potassium: 1344mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2187IU | Vitamin C: 87mg | Calcium: 206mg | Iron: 7mg