Dense Bean Salad Prosciutto (Printable version)

A vibrant bean salad featuring prosciutto, fresh herbs, crisp vegetables, and a zesty dressing.

# What You’ll Need:

→ Beans

01 - 1 can (14 oz) cannellini beans, drained and rinsed
02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 1 can (14 oz) red kidney beans, drained and rinsed

→ Vegetables

04 - 1 small red onion, finely diced
05 - 1 red bell pepper, diced
06 - 1 cup cherry tomatoes, halved
07 - 1 small cucumber, diced

→ Prosciutto

08 - 3.5 oz prosciutto, cut into thin ribbons

→ Herbs & Extras

09 - 1/3 cup flat-leaf parsley, finely chopped
10 - 2 tbsp fresh basil, finely sliced (optional)

→ Dressing

11 - 4 tbsp extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp Dijon mustard
14 - 1 small garlic clove, finely minced
15 - 1/2 tsp fine sea salt
16 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a large bowl, combine cannellini beans, chickpeas, and red kidney beans.
02 - Add the diced red onion, red bell pepper, halved cherry tomatoes, and diced cucumber to the beans.
03 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper until emulsified.
04 - Pour the dressing over the bean and vegetable mixture and toss gently to combine evenly.
05 - Fold in the finely chopped parsley and sliced basil.
06 - Just before serving, gently mix in prosciutto ribbons, reserving a few for garnish on top.
07 - Adjust seasoning to taste and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and you feel like youve actually cooked something real.
  • The prosciutto adds a touch of luxury without any fuss or extra pans to clean.
  • You can make it ahead and it tastes even better after the flavors have mingled for an hour or two.
  • Its filling enough to be a main dish but light enough that you dont feel weighed down afterward.
02 -
  • Rinse your beans thoroughly or the salad will taste like tin and the dressing wont cling properly.
  • Add the prosciutto at the very end or it will get soggy and lose that delicate, crispy edge that makes it special.
  • Let the salad sit for at least fifteen minutes after dressing it so the beans absorb the vinegar and the flavors start to marry.
03 -
  • Use a mix of canned and freshly cooked beans if you have time, the texture difference makes the salad feel more intentional.
  • Toast a handful of pine nuts or slivered almonds and scatter them on top for a nutty crunch that elevates the whole dish.
  • If youre making this for a crowd, prepare everything except the prosciutto and herbs the night before, then finish it just before serving so it tastes fresh.
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