Save to Pinterest I threw this together on a late spring afternoon when I had a pantry full of canned beans and nothing else that felt like dinner. My neighbor had just come back from Italy with a paper-wrapped bundle of prosciutto, and she handed me half through the fence. I tore a piece right there in the kitchen, and the salty bite made me think of those beans sitting in the cupboard. Twenty minutes later, I had a bowl so colorful and satisfying I forgot I was supposed to be cleaning out the fridge.
I brought this to a potluck once, worried it was too simple, and watched three people go back for seconds before I even got a plate. One friend asked if I had taken a cooking class. I laughed and told her it was just beans and good olive oil. She didnt believe me until I wrote it down on a napkin. That napkin is probably still stuck to someones fridge.
Ingredients
- Cannellini beans, chickpeas, and red kidney beans: The trio gives you different textures and a hearty base that holds the dressing without getting mushy.
- Red onion: Dice it small so it disperses through the salad and adds a sharp, clean bite without overpowering anything.
- Red bell pepper: Sweet and crunchy, it brings color and a slight vegetal freshness that balances the richness of the prosciutto.
- Cherry tomatoes: Halve them so they release a little juice into the salad and create pockets of bright acidity.
- Cucumber: Keeps things crisp and cool, especially if you serve this at room temperature on a warm day.
- Prosciutto: Tear or cut it into ribbons so it weaves through the salad and every bite gets a little salty, savory hit.
- Flat-leaf parsley and fresh basil: Chop them finely so the herbs coat everything lightly and add a green, aromatic layer.
- Extra-virgin olive oil: Use the good stuff here because it becomes the soul of the dressing and you can taste every drop.
- Red wine vinegar: Sharp and tangy, it wakes up the beans and keeps the salad from feeling heavy.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle warmth that ties everything together.
- Garlic: Mince it very finely or even grate it so it melts into the dressing without leaving harsh chunks.
- Sea salt and black pepper: Season generously because beans can take a lot of salt, and freshly cracked pepper adds a gentle heat.
Instructions
- Combine the beans:
- Open your cans, rinse the beans under cold water until the foam stops, and toss them into a big bowl. You want them clean and not slimy from the canning liquid.
- Add the vegetables:
- Dice everything into similar sizes so each forkful has a bit of everything. The colors alone will make you want to eat it.
- Make the dressing:
- Whisk the olive oil, vinegar, mustard, garlic, salt, and pepper in a small bowl until it looks creamy and unified. Taste it on a leaf of lettuce or a bean if youre impatient like me.
- Dress the salad:
- Pour the dressing over the beans and vegetables, then toss gently with your hands or a big spoon. You want everything glossy but not drowning.
- Fold in the herbs:
- Scatter the parsley and basil over the top and fold them in just before serving so they stay bright green and fragrant.
- Add the prosciutto:
- Tear the prosciutto into ribbons and fold most of it through the salad, saving a few pieces to drape on top. It looks elegant and tastes even better.
- Adjust and serve:
- Taste once more and add a pinch of salt or a splash of vinegar if it needs it. Serve it cold from the fridge or let it sit on the counter for ten minutes to take the chill off.
Save to Pinterest I made this on a Sunday afternoon and ate it straight from the bowl while standing at the counter, sunlight coming through the window. My dog sat at my feet hoping for a cherry tomato to drop. None did, but I gave her a piece of cucumber anyway. It was one of those quiet, perfect moments where food tastes better because you made it yourself and no one was watching.
Make It Your Own
If you dont eat pork, crumble in some feta or shave Parmesan over the top for that same salty richness. I tried it with lemon juice instead of vinegar once when I ran out, and it was brighter and almost summery. You could toss in some blanched green beans or snap peas if you want more crunch, or add a handful of arugula right before serving for a peppery bite.
Storing and Serving
This salad keeps in the fridge for up to three days, though the vegetables will soften a bit and the prosciutto will lose some of its texture. I like to store the prosciutto separately and fold it in fresh each time I serve it. Bring it to room temperature before eating if you can, because cold dulls the flavor of the olive oil and herbs.
What to Serve It With
I usually pair this with grilled chicken or a piece of crusty bread to soak up the dressing pooled at the bottom of the bowl. It also works beautifully alongside roasted salmon or as part of a bigger spread with cheeses, olives, and wine. On its own, its a complete meal that feels like more than the sum of its parts.
- Serve it on a bed of arugula for a composed salad plate that feels fancy but takes no extra effort.
- Pack it in a jar for lunch and it holds up beautifully without getting soggy or sad.
- Double the dressing and toss any leftovers with pasta the next day for a completely different meal.
Save to Pinterest This salad reminds me that good food doesnt have to be complicated or take all day. Sometimes the best meals are the ones you pull together without thinking, and they end up being the ones you make again and again.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, omit the prosciutto and add crumbled feta or shaved Parmesan to maintain richness and texture.
- → What beans are best for this salad?
Cannellini beans, chickpeas, and red kidney beans provide a dense texture and protein balance for this salad.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper until emulsified.
- → Is it better served chilled or room temperature?
Both work well; chilling enhances freshness while room temperature brings out more aromatic qualities of the herbs and prosciutto.
- → Can I substitute the prosciutto?
Yes, you may substitute with thinly sliced smoked ham or omit for a vegetarian-friendly option.