Dense Bean Prosciutto Salad (Printable)

Vibrant bean salad with prosciutto, fresh herbs, and crisp vegetables tossed in zesty vinaigrette.

# Ingredient list:

→ 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

# How-to:

01 - In a large mixing bowl, combine cannellini beans, chickpeas, and red kidney beans.
02 - Incorporate the finely diced red onion, diced red bell pepper, halved cherry tomatoes, and diced cucumber into 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 the finely chopped flat-leaf parsley and optional fresh basil to enhance flavor and aroma.
06 - Just before serving, delicately mix in prosciutto ribbons, reserving a few for garnish on top.
07 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature for optimal freshness.

# Expert Advice:

01 -
  • It feels elegant enough to serve guests but genuinely takes less time than ordering takeout.
  • Three types of beans mean you get different textures in every bite, plus enough protein that you don't miss meat being the star.
  • The prosciutto adds this salty, silky richness that makes everything taste more intentional than it actually is.
02 -
  • If you add the prosciutto too early, it wilts and tastes a little sad—wait until the last possible moment to fold it in.
  • Red wine vinegar can be replaced with lemon juice if you want something brighter, and honestly, it changes the dish just enough to feel new the second time you make it.
  • This salad is better the next day because the beans have time to absorb all the dressing, but the prosciutto still needs to go in fresh.
03 -
  • Shave a little Parmesan over the top just before serving if you're skipping the prosciutto—it adds that salty richness and makes people forget it was ever there.
  • Make the dressing the night before and let it sit—the flavors meld and it tastes more sophisticated.
  • If you want this for meal prep, dress everything except the prosciutto, which you add fresh each time you eat it.
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