La Scala Salad With Beans– A Hearty, 20-Minute Winner
Looking for a bean salad recipe that feels like a warm hug and a flavor punch all at once? This La Scala Bean Salad recipe is exactly that.
This version of the famous La Scala salad adds a twist. It changes it from a trendy chopped salad to a hearty bean salad.
It’s full of fiber, protein, and great flavor. We’re talking bold Italian sub energy with a healthy twist—think white beans, chickpeas, briny banana peppers, and smoky roasted red peppers all tossed in a punchy red wine vinegar dressing.
This one’s perfect for weekday lunches, weekend meal prep, or summer picnics with a glass of something cold. And it’s ready in under 20 minutes—yes, really.
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 tbs oregano
- 1 tbs grainy mustard
- 1 pinch salt + Pepper
Instructions:
- This is an easy recipe to assemble! Simply add all ingredients into a bowl and mix! Serve immediately or keep in the fridge. Will last for 3-5 days! Enjoy!
What Makes This La Scala Salad Recipe Special?
We’ve all seen the viral La Scala chopped salad pop up online—a celeb-favorite, Italian deli-style chopped number. But I wanted to build on that idea by adding beans into the mix.
Why? Well, for one, white beans and chickpeas bring some serious staying power to the dish—making it more filling, higher in plant-based protein and fiber, and just a bit more satisfying. Enter: edamame white bean salad vibes, but with an Italian deli flair.
The beans soak up the bold, zingy dressing like little sponges, while the crisp veg and salty salami keep every bite punchy and textured. It’s the kind of bean salad that gets better the longer it sits, so leftovers? Yeah, they’re awesome.
La Scala Salad: Let’s Talk Ingredients
Here’s a quick breakdown of the flavor players and why they matter:
- White beans & chickpeas – These are your foundation. Creamy, mild, and super filling. They absorb the dressing like pros.
- Red onion – Brings a sharp edge. Finely chopped so it doesn’t overpower.
- Bell peppers – I like a mix of red, yellow, and orange here. Sweet, juicy, and bright.
- Banana peppers – Just enough heat and tang to wake things up. If you’re a spice lover, feel free to add more.
- Roasted red peppers – Sweet, smoky, and soft. They add richness and depth to balance the zing of the dressing.
- Parsley – Freshness! Don’t skip this—it brightens the whole bowl.
- Salami – Optional, but highly recommended. Brings that Italian sub flavor we all secretly crave.
- Red wine vinegar & grainy mustard – The acidic backbone of the dressing ingredients. Gives everything a little kick.
- Olive oil, oregano, and salt – Classic, simple seasoning that lets the ingredients shine.
This combo hits the perfect mix of tangy, savory, and fresh. Trust me, it’s hard not to go back for another bite.
Tips for the Best La Scala Bean Salad
I’ve made this more times than I can count, and here are some little tricks that make a big difference:
- Let it marinate: Give the salad at least 30 minutes in the fridge after dressing. The beans soak it all up and the flavors deepen.
- Slice the salami thin: You want little ribbons, not thick cubes. It blends better and mimics that La Scala salad chopped vibe.
- Taste and tweak: Taste before serving and don’t be afraid to add an extra glug of red wine vinegar, extra virgin olive oil or pinch of salt.
- Sub in edamame: Want more green and a bit more protein? Swap one can of white beans for shelled edamame. Instant edamame white bean salad upgrade.
- Ditch the meat: Make it vegetarian by skipping the salami. Add chopped olives or sun-dried tomatoes, up the protein with cannellini beans or great northern beans for extra yum.
Make It Work for You
What I love about this bean salad recipe is how forgiving it is. You don’t have to follow it to the letter—just use what you’ve got. This isn’t a delicate dish like an orange sesame chicken salad that needs precision and balance; this one thrives on improvisation.
Want a vegan version? Drop the salami and amp up the veggies. Don’t love banana peppers? Swap in pepperoncini or just a splash of their brine in the dressing.
This isn’t a fussy recipe—it’s built to fit your mood, your fridge, and your time. Just toss everything in a large bowl and you’re ready to go. That’s how we roll.
Why You’ll Make This Again (And Again)
The true beauty of this La Scala bean salad is how much it delivers with so little effort. It’s a one-bowl wonder that feels indulgent and nourishing at the same time. The combo of beans, fresh veg, and zesty dressing checks every box—salty, tangy, creamy, crunchy. You can serve it on its own, stuff it in a pita, or plate it next to grilled chicken or fish.
And because it holds up like a champ in the fridge, it’s one of those recipes that saves your week. Meal prep? Check.
Picnic side dish? Yep. Midnight snack? Absolutely.
Final Forkful
This one’s got heart. It’s got flavor. And it comes together in the time it takes to scroll through a couple Reels. So grab a can of beans, chop up what’s in the fridge, and let this La Scala salad recipe bring the deli vibes home.
And hey—if you’re into chopped salads that actually fill you up, keep this one on repeat. You won’t regret it.
Other Recipes You Will Love!
Edamame White Bean Salad with Asian Style Dressing
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I have been looking for a bean based salad to prep for my lunches, and this one is it! I love the flavors, and you can kind of adjust what you put in based on what’s in your fridge (eg. I have added tomatoes, shredded carrots, and cucumber because I had them). Delicious and nutritious!
Love hearing this! That’s exactly the kind of flexibility I was going for—so glad it’s working for your lunches. Your additions sound perfect, too. Thanks for sharing!
Loved this! Great protein option for weekly meal prep. The ingredient list may initially look long’ish, but was simple to pull together, and the combination is perfect – a true party-in-your-mouth with every bite.
Would have lasted 5 days in fridge if it wasn’t so darn tasty!
This is such a great review, Karen—thank you! Love that it made meal prep feel fun (and delicious!). Totally agree—it looks like a lot, but comes together fast and really delivers on flavor.
Along with some homemade crusty bread it was fantastic, great salad for lunch or a side dish.
That sounds like the perfect combo—nothing beats fresh crusty bread with a hearty salad! So glad you enjoyed it, and thanks for sharing!