Pin it I threw this together on a rainy Wednesday when I had three open cans of beans in the pantry and no real plan for dinner. The prosciutto was left over from a cheese board the night before, and I thought, why not? That spontaneous decision turned into something I now make at least twice a month. It's one of those dishes that looks impressive but comes together in the time it takes to listen to a few songs.
I first served this to friends who claimed they didn't like bean salads. They went quiet after the first bite, then one of them asked if I'd made the prosciutto myself. I hadn't, of course, but the way the salty ribbons clung to the beans made everything taste homemade and intentional. That night, the bowl came back to the kitchen completely empty.
Ingredients
- Cannellini beans: Creamy and mild, they soak up the dressing beautifully without falling apart when you toss them.
- Chickpeas: They add a firm, nutty bite that balances the softer beans and keeps every forkful interesting.
- Red kidney beans: Their deep color makes the salad look vibrant, and they hold their shape even after mixing.
- Red onion: Dice it finely so you get little bursts of sharpness without overpowering the other flavors.
- Red bell pepper: Sweet and crisp, it adds both crunch and a pop of color that makes the bowl feel alive.
- Cherry tomatoes: Halve them so their juice mingles with the dressing and keeps everything moist and tangy.
- Cucumber: It brings a cool, refreshing crunch that cuts through the richness of the prosciutto.
- Prosciutto: Slice it into thin ribbons so it drapes over the beans like edible silk, salty and delicate.
- Flat-leaf parsley: Chop it fine and add it at the end for a grassy brightness that wakes up the whole dish.
- Fresh basil: Optional but wonderful, it adds a sweet, peppery note that makes the salad taste summery.
- Extra-virgin olive oil: Use a good one here since it's not cooked, just drizzled, and you'll taste every bit of it.
- Red wine vinegar: It adds a sharp tang that balances the beans and makes the dressing cling to every ingredient.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle kick you can't quite place.
- Garlic: Mince it very finely so it melts into the dressing without leaving harsh chunks.
- Sea salt and black pepper: Season generously, beans need more salt than you think to bring them to life.
Instructions
- Combine the beans:
- Drain and rinse all three types of beans under cold water until the water runs clear, then toss them together in a large bowl. The mix of textures and colors already looks promising.
- Add the vegetables:
- Toss in the diced red onion, bell pepper, cherry tomatoes, and cucumber. Don't worry about perfect cuts, a little variation makes it feel homemade.
- Make the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until it looks creamy and emulsified. Taste it on your finger, it should be bright and punchy.
- Dress the salad:
- Pour the dressing over the bean mixture and toss gently with a big spoon or your hands. You want everything coated but not bruised.
- Fold in the herbs:
- Add the chopped parsley and basil, folding them in so they don't wilt or clump. The green flecks make the whole bowl look fresh and inviting.
- Add the prosciutto:
- Just before serving, tear or fold in most of the prosciutto ribbons, saving a few pretty pieces for the top. This keeps them from getting soggy and lets them shine.
- Adjust and serve:
- Taste and add more salt, pepper, or vinegar if needed. Serve chilled or at room temperature, both work beautifully.
Pin it One summer evening, I brought this to a potluck and watched someone I barely knew go back for thirds. She told me later it reminded her of a trip to Tuscany, even though I'd never been. That's when I realized food doesn't have to be complicated to take people somewhere.
How to Store and Serve
This salad keeps beautifully in the fridge for up to three days in an airtight container. The beans absorb the dressing over time, so you might want to drizzle a little extra olive oil or vinegar before serving leftovers. I've eaten it cold straight from the fridge for lunch, and I've also let it come to room temperature for dinner parties, both ways work. Just add fresh prosciutto on top right before serving if you're reheating the idea of it.
Swaps and Variations
If you don't eat pork, try crispy fried pancetta, or skip the meat entirely and crumble in some feta or shave Parmesan over the top. I've swapped red wine vinegar for fresh lemon juice when I wanted something brighter, and I've added diced avocado when I had one sitting on the counter. You could also toss in some arugula or spinach to make it more of a full meal, or add a handful of toasted pine nuts for crunch. It's very forgiving.
What to Serve It With
This salad works as a side next to grilled chicken or fish, but it's hearty enough to be the main event with some crusty bread on the side. I've served it alongside roasted vegetables, and I've also packed it into jars for picnics. It pairs beautifully with a crisp white wine like Pinot Grigio or a dry rosé, something light that won't compete with the vinegar.
- Serve it on a bed of arugula for extra greens and a peppery bite.
- Pack it in a mason jar for an easy, portable lunch that won't get soggy.
- Top with a soft-boiled egg for extra protein and richness.
Pin it This salad has become my go-to when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's proof that simple ingredients, when treated with a little attention, can turn into something you'll crave again and again.
Recipe FAQs
- → Can prosciutto be substituted for a vegetarian option?
Yes, prosciutto can be replaced with crumbled feta or shaved Parmesan for added flavor and texture while keeping it vegetarian-friendly.
- → What beans are best for this salad?
Cannellini beans, chickpeas, and red kidney beans provide a dense, hearty base with complementary textures and flavors.
- → How can I adjust the dressing for a brighter taste?
Swap the red wine vinegar with fresh lemon juice to add a brighter, citrusy note to the dressing.
- → Is it better to serve this salad chilled or at room temperature?
Both work well; chilling enhances freshness and melds flavors, while room temperature brings out the herbs and prosciutto nuances.
- → What wines pair well with this salad?
A crisp Pinot Grigio or a dry rosé complements the salad’s fresh and savory elements beautifully.