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Clean recipe · vlhhealth.com

Italian Grinder Bean Salad (High-Protein & High-Fiber)

This Italian grinder bean salad has all the tangy, savory flavor of a loaded deli sub — but in a high-protein salad with 35g of protein and 12g of fiber. Garbanzo beans, white beans, turkey, salami, and provolone tossed in a creamy Greek yogurt grinder dressing.

Original recipe: vlhhealth.com

Yield:
6 servings
Prep:
20 min
Total:
20 min
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Italian Grinder Bean Salad (High-Protein & High-Fiber)

Ingredients

  1. 1 can garbanzo beans (drained and rinsed)
  2. 2 cans white beans (drained and rinsed)
  3. 1 cup diced turkey breast slices
  4. 1 cup diced salami or cured sausage
  5. 1 green bell pepper (diced)
  6. ½ cup cherry tomatoes (halved)
  7. ½ cup sliced pepperoncini
  8. ½ small red onion (finely diced)
  9. ½ cup parsley (roughly chopped)
  10. 1 cup diced provolone or mozzarella pearls
  11. ½ cup plain Greek yogurt
  12. 1 tbsp extra virgin olive oil
  13. 2 tbsp red wine vinegar
  14. 2 tbsp pepperoncini brine
  15. 1 tbsp Dijon mustard
  16. 1 clove garlic (finely grated)
  17. 1 tbsp dried oregano
  18. 1 tsp red pepper flakes
  19. sea salt (to taste)

Instructions

  1. Make the DressingIn a small bowl or jar, whisk together ½ cup plain Greek yogurt, 1 tablespoon extra virgin olive oil, 2 tablespoons red wine vinegar, 2 tablespoons pepperoncini brine, 1 tablespoon Dijon mustard, 1 clove finely grated garlic, 1 tablespoon dried oregano, 1 teaspoon red pepper flakes, and sea salt (to taste). Stir until smooth and creamy.
  2. Combine the Salad IngredientsIn a large mixing bowl, add:- 1 can (15 oz) garbanzo beans, drained and rinsed- 2 cans (15 oz) white beans, drained and rinsed- 1 cup diced cooked turkey breast- 1 cup diced salami or cured sausage- 1 diced green bell pepper- ½ cup halved cherry tomatoes- ½ cup sliced pepperoncini- ½ of a finely diced red onion- ½ cup roughly chopped parsley- 1 cup diced provolone or mozzarella pearlsGently toss to combine.
  3. Dress the SaladPour the dressing over the salad ingredients and toss again until everything is evenly coated.
  4. Chill and ServeIf time allows, cover and refrigerate for at least 30 minutes to let the flavors meld. Garnish with extra pepperoncini before serving.