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Italian Dense Bean Salad Recipe

This easy Italian Dense Bean Salad is made with chickpeas, cannellini beans, salami, Parmesan cheese, crisp vegetables, and banana peppers tossed in a tangy homemade creamy Italian dressing. It's a no-cook recipe that's perfect for lunch, meal prep, potlucks, and easy side dishes.
Prep Time23 minutes
Chill Time30 minutes
Course: Lunch, Salad, Side Dish
Cuisine: Italian
Servings: 6

Ingredients

Salad Ingredients

  • 15 ounce can chickpeas, drained and rinsed
  • 15 ounce can cannellini beans, drained and rinsed
  • 1 English cucumber chopped
  • 6-8 ounces cherry tomatoes chopped or halved
  • ¼ cup flat-leaf parsley chopped
  • 1 cup finely grated Parmesan cheese
  • 1 shallot finely diced
  • 1 red bell pepper diced
  • 6-8 ounces salami chopped
  • 10 ounce jar banana peppers, drained, with 1 tablespoon juice reserved

Creamy Italian Dressing Ingredients

  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon reserved banana pepper juice
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Drain and rinse the chickpeas and cannellini beans thoroughly. Allow them to drain well.
  • In a large bowl, combine the cucumber, cherry tomatoes, parsley, Parmesan, shallot, red bell pepper, chickpeas, cannellini beans, salami, and banana peppers.
  • In a small bowl or jar, combine the red wine vinegar, olive oil, Dijon mustard, mayonnaise, banana pepper juice, Italian seasoning, red pepper flakes, salt, and black pepper. Whisk or shake until smooth and emulsified.
  • Pour the dressing over the salad and gently toss until everything is evenly coated.
  • Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
  • Toss again before serving. Taste and adjust salt and pepper if necessary.

Notes

For the best flavor, don't skip the chilling time. The beans absorb some of the dressing as the salad rests.
Be sure to reserve 1 tablespoon of liquid from the banana pepper jar before draining the peppers.
Store leftovers covered in the refrigerator for 3–4 days. Stir well before serving.