Dense Bean Salad Prosciutto (Printable)

Hearty bean mix with prosciutto, fresh herbs, crisp veggies, and tangy vinaigrette for an elegant dish.

# What You'll Need:

→ 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 Steps:

01 - In a large mixing bowl, combine the cannellini beans, chickpeas, and red kidney beans.
02 - Add the finely diced red onion, diced red bell pepper, halved cherry tomatoes, and diced cucumber to the bowl with 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 coat all ingredients evenly.
05 - Fold in chopped parsley and fresh basil carefully without breaking the ingredients.
06 - Just before serving, gently mix in the prosciutto ribbons, reserving a few slices for garnish on top.
07 - Adjust seasoning as needed and serve the salad chilled or at room temperature.

# Expert Advice:

01 -
  • It feels fancy but uses mostly pantry staples you probably already have.
  • The prosciutto adds a salty richness that makes beans taste luxurious instead of plain.
  • You can eat it straight from the bowl or serve it at a dinner party without changing a thing.
  • It actually tastes better after sitting for an hour, so you can make it ahead and relax.
02 -
  • Rinse the beans well or the salad will taste tinny and the dressing won't stick properly.
  • Add the prosciutto at the very end so it stays silky and doesn't turn chewy or wet.
  • Let the salad sit for at least 15 minutes before serving so the flavors can marry and deepen.
03 -
  • Taste the dressing before you pour it on, it should be a little too strong on its own because the beans will mellow it out.
  • If you have time, let the onion sit in the vinegar for five minutes before mixing the dressing, it takes the edge off and adds a subtle pickle flavor.
  • Use kitchen shears to cut the prosciutto into ribbons, it's faster and less messy than a knife.
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