Dense Bean Salad Prosciutto (Print View)

Protein-rich bean salad with crisp veggies, fresh herbs, and ribbons of salty prosciutto in a zesty dressing.

# Components:

→ 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 tablespoons fresh basil, finely sliced (optional)

→ Dressing

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

# Directions:

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

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, no cooking required—just assembly and a quick whisper of flavors.
  • The prosciutto adds a salty, elegant layer that makes this feel way fancier than it actually is.
  • You can make it ahead and it actually tastes better the next day as the vinaigrette seeps into the beans.
  • It works as a light lunch, a side dish, or surprisingly, a hearty vegetarian main if you add some cheese.
02 -
  • Never add the prosciutto more than a few minutes before serving or it will soften and taste like sad ham instead of crispy, elegant ribbons.
  • The dressing is potent, so taste the salad before you serve it and add a pinch more salt if the beans have dulled it down—beans are blank canvases and need seasoning to sing.
03 -
  • Swap red wine vinegar for fresh lemon juice if you want something brighter and more summery—it changes the whole mood of the dish.
  • If you're serving this to a crowd, make the dressing extra potent by adding another half teaspoon of Dijon mustard and letting it sit for an hour before serving so the flavors have time to develop.
Return