Dense Bean Salad Prosciutto (Print view)

Protein-rich bean medley combined with prosciutto, fresh vegetables, herbs, and a tangy dressing for a bright, elegant dish.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Place cannellini beans, chickpeas, and red kidney beans into a large mixing bowl.
02 - Incorporate finely diced red onion, diced red bell pepper, halved cherry tomatoes, and diced cucumber with the beans.
03 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the bean and vegetable mixture, tossing gently to ensure even coating.
05 - Fold in finely chopped parsley and, if using, fresh basil to enhance freshness.
06 - Just prior to serving, gently mix in prosciutto ribbons, reserving a portion for garnish.
07 - Adjust seasoning as needed; serve chilled or at room temperature with prosciutto garnish atop.

# Expert Suggestions:

01 -
  • It comes together in twenty minutes with no cooking required, making it perfect for when you're hungry now but don't want to stand over a stove.
  • The combination of creamy beans and salty prosciutto feels indulgent enough for entertaining but easy enough for a Tuesday lunch.
  • It actually tastes better the next day as the vinaigrette soaks into everything, so meal prep becomes your friend here.
02 -
  • Never add the prosciutto more than ten minutes before serving or it will absorb moisture and lose the crispy texture that makes it worth the cost.
  • The salad deepens in flavor overnight as everything marinates together, but the vegetables will slowly release water—if you're making this ahead, wait to dress it fully until a few hours before serving.
03 -
  • Pat your beans dry before mixing them in—excess water from rinsing dilutes the dressing and makes everything taste muted.
  • Taste the salad before the prosciutto goes on top; if it needs more seasoning, adjust the dressing rather than trying to salt after the fact.
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