Dinner

La Scala Bean Salad with Salami and Vegetables Recipe

ByHugo Harnd March 4, 2026March 4, 2026

Introduction

La Scala Salad with Beans is a vibrant and hearty dish that comes together in just 20 minutes. Packed with flavorful beans, colorful peppers, and savory salami, it’s a perfect quick meal or side that satisfies every time.

A white shallow bowl holds a colorful bean and meat salad. The base layer is made of white beans mixed with bright yellow corn kernels, scattered evenly. Mixed throughout are pieces of tender, shredded meat with a reddish-brown color. Small diced red tomatoes and finely chopped green herbs are sprinkled all over, adding a fresh look. Thin slices of red onion are visible among the beans and meat, adding a touch of purple. The salad sits on a white marbled surface, with a blurred background showing a glass bowl filled with the same salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 19 oz can chickpeas, drained and rinsed
1 19 oz can white beans, drained and rinsed
1/4 cup red onion, diced
2 bell peppers, diced
1 1/2 cup parsley, chopped
1/2 cup banana peppers, chopped
1/3 cup roasted red peppers, chopped
1 cup sliced salami
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon oregano
1 tablespoon grainy mustard
1 pinch salt and pepper

Instructions

Step 1: In a large bowl, combine the chickpeas, white beans, diced red onion, diced bell peppers, chopped parsley, banana peppers, roasted red peppers, and sliced salami.
Step 2: In a small bowl, whisk together the red wine vinegar, olive oil, oregano, grainy mustard, salt, and pepper until well blended.
Step 3: Pour the dressing over the salad ingredients and toss gently to combine all flavors evenly.
Step 4: Serve immediately if you prefer it fresh, or refrigerate for up to 3-5 days to let the flavors develop even more.

Tips & Variations

For a vegetarian option, omit the salami and add extra roasted red peppers or sun-dried tomatoes for added depth.
Use fresh lemon juice instead of red wine vinegar for a brighter, tangier flavor.
Try adding crumbled feta cheese on top just before serving for a creamy, salty twist.
Chop ingredients uniformly to ensure every bite is balanced and colorful.

Storage

Store the salad in an airtight container in the refrigerator for up to 3-5 days. The flavors actually improve after a few hours of chilling. When ready to eat, you can enjoy it cold or bring it to room temperature; no reheating is needed.

How to Serve

The dish is a colorful bean salad served in a white bowl. The salad is piled in the center, showing layers of white beans, yellow beans, bright red tomato pieces, and bits of green herbs. There are also slices of pinkish meat mixed in, which add texture and color contrast. The salad looks fresh with glistening surfaces, suggesting a light dressing. The background includes a large bowl with more salad and out-of-focus kitchen items on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, you can use cooked fresh chickpeas and white beans, but canned beans save time and are perfectly fine for this recipe. Just make sure to drain and rinse canned beans well.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and develops more flavor over time, making it an excellent option for make-ahead meals and lunches.