Grinder Bean Salad, by Diane

 

This is one of the best things I have ever eaten!!! I cannot get over how good this is, it's like the world's best italian hoagie on steroids with a spoon. I follow @viotletwitchel on instagram and she makes a new dense bean salad each week for lunches. This is a blend of two of her latest recipes, and holy moly I'm obsessed. She said she ate this for lunch three weeks in a row, and I can see why. This would also be great for potlucks and picnics too! This is highly customizable and I am thinking of experimenting with cucumber, olive, artichoke hearts...already dreaming of future lunches!

My two notes: she includes parsley in this, which I did, but it was WAY too overpowering so next time I'll likely add dried parsley to the dressing. And, she adds the mozzarella balls and says it keeps all week, but by day 3 the cheese started getting watery and gross. So, next time I'd add fresh cheese each day and store it separate.

Ingredients:

1 can garbanzo beans (chickpeas)

1 can white cannellini beans

1/2 lb each deli turkey and salami, diced (I chose black pepper turkey and genoa salami for flavor)

1 small jar roasted sweet peppers, drained and chopped

1/4 cup banana peppers, chopped

1 package small mozzarella balls

1/2 red onion, diced

1/4 cup capers

1 cup colored cherry tomatoes, halved 

1 red bell pepper, diced (I skipped this)

Dressing: 1/4 cup red wine vinegar (I only had ACV which worked great!), 1/2 cup EVOO, 1 tsp dried oregano, 1 tsp dijon, salt and pepper

Directions:

Toss dressing together and toss over remaining ingredients, mix well and chill!