Dense Bean Salad gives you all the viral Grinder flavor—no bread needed, just beans, salami, and an incredible dressing!
Dense Bean Salad
If you haven’t tried the Tiktok-Famous Grinder Sandwich, you’re missing out—it’s unreal. I made my own version in the form of sliders and haven’t stopped thinking about them since. So making another recipe with those same flavors? Had to happen.
Dense Bean Salad with Grinder Sandwich flavor? Yes please. And if you’re wondering what that even means—it’s a hearty mix of beans, veggies, salami, and cheese. No greens, just bold, flavor-packed bites. A dense salad… with beans!
Ingredients
Here’s what you’ll need to make Dense Bean Salad:
- Chickpeas and cannellini beans: These make the base of the salad. You can use just one kind if you want.
- Mozzarella pearls and salami: Creamy and salty, like the meat and cheese in a grinder. No pearls? Chop up a block of mozzarella.
- Sweet peppers: Add crunch and a little sweetness. Use 2 big ones or a handful of mini peppers.
- Red onion and pepperoncini: Bring a sharp, tangy bite. Use one or both.
- Fresh parsley: Adds color and fresh flavor. You can use basil instead if you like.
Dense Bean Salad Dressing
I made a dressing like the one I use for my Grinder Sliders—it’s tangy, herby, and just sweet enough.
- Lemon juice: Use a juicer to make it easy. Add zest if you want more lemon flavor.
- Vinegar and Dijon: Adds tang and bold flavor.
- Sugar: Balances the tang. You can use less or swap with honey.
- Dried oregano and parsley: I like freeze-dried herbs for a little more flavor.
- Garlic: Fresh or jarred both work—go with what’s easy.
- Olive oil: Use a good extra-virgin oil for the best flavor.
- Salt and pepper: Brings out all the flavors.
What to Serve With Dense Bean Salad
- Crusty bread: Perfect for scooping or soaking up dressing.
- Grilled chicken: To make this salad more of a meal.
- Pita chips: Great for dipping or serving on the side.
- Lettuce wraps: Spoon the salad into lettuce leaves for a light lunch.
Variations
Dense Bean Salad Swaps
- Make it vegetarian: Skip the salami or swap with chopped marinated artichokes or olives.
- Try different beans: Use black beans, kidney beans, or whatever you’ve got!
- Switch the cheese: Feta or provolone both work great.
- No cheese? Add a large diced avocado instead.
- Add crunch: Toss in chopped cucumbers or shredded carrots.
Storage
Store Dense Bean Salad in an airtight container in the fridge for 3–4 days. Stir before serving and adjust seasoning if needed. The flavor gets better over time!
More Easy Salad Recipes:
- Garbanzo Bean Salad with black beans and corn
- Cowboy Caviar Recipe with black-eyed peas
- Quinoa Black Bean Salad with roasted sweet potatoes
- Corn Salad with cucumber, tomato, and avocado
- Mango Black Bean Salsa with red onion
Dense Bean Salad
Equipment
- Wide-mouth Mason Jar
Ingredients
- 2 tablespoons lemon juice
- 2 tablespoons Dijon-style mustard
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon minced garlic
- 1/3 cup olive oil
- Salt and pepper
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 (15-ounce) can cannellini beans drained and rinsed
- 3/4 cup mozzarella cheese pearls
- 1 cup diced salami 4 ounces
- 1-1/2 cups diced sweet peppers I use 1 red & 1 orange
- 1/2 cup finely chopped parsley
- 1/3 cup diced red onion
- 1/3 cup diced pepperoncini
Instructions
- Add all the dressing ingredients to a wide-mouth mason jar. Season to taste (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Shake until well combined. Store in the fridge until ready to use.
- In a large bowl, combine all the salad ingredients. Drizzle with as much dressing as you’d like (you might not need it all). Gently toss to combine. Taste and adjust seasoning if needed.
- Enjoy right away, or store in containers in the fridge for up to 3–4 days. The flavor gets better as it sits!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fresh pepperoncini pepper or pickled, jarred ones?
Jarred! 🙂
Why only 3 or 4 days? I would think atleast a week.
For how long it will last?
I loved this salad. Easy to make and delicious. I did not use the salami though, but will next time.
So thrilled you enjoyed! You’ll love it with the salami!