Italian Grinder Bean Salad

 

My number two son and I decided to turn over a new leaf with the coming New Year and thought we would cut some carbs from our diet. It’s not an easy thing to do for carb lovers like the two of us, but together we managed to share enough recipes to make cutting carbs quite satisfying for us both. This recipe is one Andrew passed along to me, and it’s quite good, particularly when you get a hankering for an Italian grinder. Is it as good as those you get from the deli on that thick sliced bread? Of course it isn’t. But, for carb cutters, it’s an excellent replacement.Italian Grinder Bean Salad

Adapted from KaleforniaKravings

For the salad:

1 9-oz. pkg. Melissa’s peeled and steam chickpeas

1 15oz. can cannellini beans

4 oz. sliced salami, cut into thin strips

1 large red bell pepper, diced

½ c. sliced pepperoncinis, chopped

¼ c. red onion, thinly sliced

½ c. fresh basil, thinly sliced

6 oz. mozzarella pearls  

For the vinaigrette:

¼ c. olive oil

¼ c. red wine vinegar

1-2 garlic cloves, minced

1 t. dried oregano

¼ t. red pepper flakes

Salt, to taste

Cracked black pepper, to taste

To make the vinaigrette, whisk together olive oil, red wine vinegar, garlic, oregano, and red pepper flakes until emulsified. Season with salt and freshly ground black pepper to taste. Cover and keep it stored in the refrigerator for up to 5 days.

 

 Place all salad ingredients into a large bowl. Pour as much vinaigrette as you like over the top, and toss until everything is well coated.  Taste and adjust seasonings, if necessary.

Serve immediately or cover the salad let it chill for at least 30 minutes before serving.

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