Pin it I discovered this salad on a lazy summer afternoon when a friend arrived with a bag of farmers market vegetables and a handful of prosciutto she'd picked up on her way over. We had about twenty minutes before needing to eat, and instead of panicking, I realized the answer was already in my pantry—three different cans of beans that had been waiting for their moment. What started as improvisation became something I make constantly now, and every time someone tries it, they're surprised by how a simple mix of pantry staples and good olive oil tastes this good.
My partner came home one evening when I had this salad waiting in the fridge, and after tasting it, he asked if I'd made it at a restaurant. I hadn't, and somehow that moment—watching someone genuinely surprised by something I'd thrown together—made this recipe stick. Now it's what I make when I want to feel like I've done something special without the stress.
Ingredients
- Cannellini beans: Creamy and mild, they're the backbone here and soak up the vinaigrette beautifully.
- Chickpeas: These add a slightly nutty texture that keeps the salad interesting.
- Red kidney beans: They're firmer than the other beans and hold their shape, giving you something to bite into.
- Red onion: Keep it finely diced so it doesn't overpower, and the red color makes the whole thing look more vibrant.
- Red bell pepper: Sweeter than green, and it bridges the gap between the earthiness of beans and the brightness you need.
- Cherry tomatoes: Halve them so they release just a little juice into the dressing as the salad sits.
- Cucumber: Adds freshness and a cool crunch that keeps the salad from feeling heavy.
- Prosciutto: This is where the magic happens—thin ribbons catch the vinaigrette and add a salty, delicate richness.
- Flat-leaf parsley: Fresh herbs are non-negotiable; they brighten everything and make it taste like you actually care.
- Fresh basil: Optional, but if you have it, add it—the anise notes make everything taste more summery.
- Extra-virgin olive oil: Don't skimp here; good oil is the difference between "nice salad" and "why does this taste so good?"
- Red wine vinegar: Sharp enough to balance the richness of the prosciutto and oil, but not so intense it overwhelms the beans.
- Dijon mustard: A teaspoon seems small, but it emulsifies the dressing and adds a gentle complexity.
- Garlic: Mince it fine so it distributes evenly and doesn't create sharp bites.
- Sea salt and black pepper: Taste as you go—the prosciutto is already salty, so you might need less than you think.
Instructions
- Gather and drain your beans:
- Open all three cans, drain them in a colander, and rinse them under cool water until the water runs mostly clear. This removes the canning liquid and makes them taste fresher.
- Prepare your vegetables:
- Dice the red onion fine, cut the bell pepper into small pieces, halve the cherry tomatoes, and cube the cucumber. Keep them separate for now so you can see what you're working with before everything goes into the bowl.
- Combine beans and vegetables:
- Put the drained beans in your largest bowl, then add the onion, pepper, tomatoes, and cucumber. At this point, it looks simple and a little plain—that's exactly right.
- Make the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Taste it straight from the whisk—it should be tangy but balanced, not aggressively sharp.
- Dress the salad:
- Pour the dressing over everything and toss gently but thoroughly, making sure all the beans get coated. Let it sit for a few minutes so the beans absorb some of that flavor.
- Add the herbs:
- Fold in the parsley and basil just before serving so they stay bright and don't turn dark or bitter sitting in the vinegar.
- Add the prosciutto at the last moment:
- Gently toss in most of the prosciutto ribbons just before serving, reserving a few thin pieces to lay on top. This keeps the prosciutto silky rather than having it get soggy or absorb too much dressing.
- Taste and adjust:
- Give it a final taste, adjust the salt and pepper if needed, and serve it chilled or at room temperature—it's actually good either way, depending on the season.
Pin it Once, I made this for a dinner party and set it on the table alongside grilled chicken and bread, expecting people to treat it like a side. Instead, half my guests went back for seconds of the salad alone, barely touching the main. That's when I realized this isn't a supporting role—it's the thing the whole meal should orbit around.
Why This Works as a Meal
Three types of beans means you're getting complete protein and enough fiber to keep you full for hours. Add the prosciutto and suddenly it's substantial enough to stand alone, not just fill the corner of a plate. I've served this to vegetarians (minus the prosciutto), to people avoiding carbs (they eat around the beans and load up on vegetables), and to folks who just want something that tastes like summer. It works because the formula is flexible but the core is solid.
When to Make This
Summer is obvious, but I actually make this year-round now. In winter, I serve it at room temperature straight from the fridge, which somehow feels less heavy than a hot dish. In spring, I use fresh basil if I can get it. By fall, I've switched to lemon juice instead of vinegar and somehow it still feels seasonal and right. The beauty is that it adapts without losing its identity.
Small Details That Matter
Rinsing the canned beans is genuinely worth the thirty seconds it takes—it removes the starchy liquid and makes everything taste cleaner. The mustard is barely noticeable, but without it, the dressing tastes flat and one-dimensional. If you have a good pepper mill, use it here; pre-ground pepper somehow doesn't have the same brightness.
- Make this salad a few hours before eating so the flavors have time to get to know each other.
- Keep the prosciutto separate until the absolute last moment, and your guests will taste why it matters.
- If you're cooking for someone new, this is the salad that makes them ask for the recipe.
Pin it This salad reminds me that the best meals don't always require hours of work—sometimes they just require paying attention to what you already have and trusting that simple ingredients, properly combined, are always enough.
Recipe Questions & Answers
- → Can I make this salad vegetarian?
Yes, simply omit the prosciutto and add crumbled feta or shaved Parmesan for added flavor and texture.
- → What beans are used in this salad?
The salad features cannellini beans, chickpeas, and red kidney beans, all drained and rinsed.
- → How is the dressing prepared?
The dressing combines extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper whisked together until smooth.
- → Can this salad be served warm?
It's best served chilled or at room temperature to maintain the crispness of the vegetables and freshness of the flavors.
- → What herbs enhance the salad’s flavor?
Fresh flat-leaf parsley and optional basil add bright, aromatic notes complementing the beans and prosciutto.
- → Are there common allergens in this dish?
This salad contains mustard and pork from prosciutto. Those with specific allergies should substitute or omit these ingredients accordingly.