La Scala Bean Salad

A wooden spoon scooping bean salad made with mozzarella, sun-dried tomato, and basil.

This easy La Scala Bean Salad features garbanzo beans, salty salami, bite-sized pieces of mozzarella cheese, and a homemade tangy dressing.

Course Lunch, Salad

Cuisine American, Italian

Prep Time 15

Total Time 15

Servings

Calories 438

Author Dorothy Bigelow

Ingredients

2 (15oz) cans chickpeas drained and rinsed (also known as garbanzo beans)
6 oz salami sliced or julienned (170g)
1 ½ cups mini mozzarella balls halved or quartered (also known as bocconcini) (or shredded mozzarella)
⅓ cup sliced sundried tomatoes
¾ cup chopped artichokes marinated and drained
¼ cup chopped fresh basil
Flaky salt and pepper to taste

Leon Dressing:

¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar or red wine vinegar*
1 teaspoon dry mustard powder or dijon mustard**
½ teaspoon salt
½ teaspoon black pepper
¼ cup finely grated parmesan cheese

US Customary - Metric

Instructions

Assemble the salad. Add all of the salad ingredients to a large glass bowl (or well-oiled wooden salad bowl). Toss to combine.
Prepare the dressing. Add all of the dressing ingredients to a glass jar with a lid. Shake well, or use a small milk frother to emulsify the dressing.
Combine. Pour the dressing over the salad, and toss once again until well coated.
Adjust. Taste and add flaky salt and pepper as desired.
Serve. Scoop portions into individual bowls to serve, garnishing with additional fresh basil (if desired). If preparing for meal prep, transfer to an airtight container and refrigerate for up to 4 days.

Notes

Storing leftovers: Transfer any leftovers to an airtight container and store in the refrigerator for up to 4 days. Some liquid will settle from the ingredients and homemade dressing; shake the container to redistribute before serving.

Honey? If desired, add a touch of sweetness by adding 2-3 teaspoons of honey to the dressing.

Meal prep: This bean salad is a great lunch meal prep option! Portion servings in individual containers and store in the refrigerator for up to 4 days. Shake the container before serving.

Substitutes for salami: The original La Scala Beverly Hills restaurant offers substitutions for salami that include deli turkey or ham. Feel free to swap the salami for one of these options in this recipe if desired.

*Vinegar types: White wine vinegar has the most subtle flavor, but red wine vinegar can be used instead if you prefer a stronger taste. White vinegar is too strong of a flavor and not recommended.

**Dijon mustard: The original recipe uses dry mustard powder, which can be found in the spices and seasoning section of your local grocery store. You can substitute dijon mustard if you can’t find mustard powder.

Nutrition