Description

La Scala Salad with Beans is a hearty and flavorful 20-minute recipe combining chickpeas, white beans, fresh vegetables, and savory salami. This vibrant salad is tossed in a tangy red wine vinegar and mustard dressing, making it perfect for a quick lunch or a make-ahead side dish that keeps well for days.

Ingredients

Scale

Beans and Legumes

1 19 oz can chickpeas, drained and rinsed
1 19 oz can white beans, drained and rinsed

Vegetables

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

Meat

1 cup sliced salami

Dressing

1/4 cup red wine vinegar
1/2 cup olive oil
1 tbsp oregano
1 tbsp grainy mustard
1 pinch salt and pepper

Instructions

Combine ingredients: In a large bowl, add the drained and rinsed chickpeas and white beans, diced red onion, bell peppers, chopped parsley, banana peppers, roasted red peppers, and sliced salami.
Prepare dressing: In a small bowl or jar, whisk together red wine vinegar, olive oil, oregano, grainy mustard, salt, and pepper until well combined.
Toss salad: Pour the dressing over the bean and vegetable mixture and toss gently to evenly coat all ingredients.
Serve or chill: Serve immediately or transfer to the refrigerator to chill. The salad will keep well for 3 to 5 days when stored in an airtight container.

Notes

For a vegetarian option, omit the salami or substitute with a plant-based protein.
Adjust the amount of banana peppers depending on your preferred spice level.
Use fresh parsley for a brighter flavor; flat-leaf parsley works best.
Can be served over greens or with crusty bread for a complete meal.
Ensure beans are thoroughly rinsed to reduce sodium content from canned products.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Italian-inspired

Keywords: La Scala Salad, bean salad, chickpea salad, white bean salad, Italian salad, quick salad recipe, no-cook salad, vegetarian salad option