Save I threw this salad together on a Saturday afternoon when I had friends coming over and absolutely nothing planned. I opened my pantry, saw three cans of beans, grabbed the prosciutto I'd bought for a charcuterie board that never happened, and just started chopping. What came out of that improvised moment turned into one of the most-requested dishes at my table.
The first time I brought this to a potluck, someone asked if I catered it. I laughed because I had made it that morning in my pajamas, half asleep, with whatever was in the fridge. Theres something about the way the prosciutto curls around the beans and the vinegar brightens everything that just works. It doesnt look like much until you toss it all together, and then suddenly it looks like something you'd pay fifteen dollars for at a cafe.
Ingredients
- Cannellini beans, chickpeas, and red kidney beans: Using three types gives you different textures and makes every bite interesting, rinse them well or the salad will taste tinny.
- Red onion: Dice it small so it distributes evenly without overwhelming, if its too sharp for you, soak the diced pieces in cold water for five minutes first.
- Red bell pepper: Adds crunch and a touch of sweetness that balances the saltiness of the prosciutto beautifully.
- Cherry tomatoes: Halve them so their juices mix into the dressing, I prefer cherry over regular because they stay firm and dont get mushy.
- Cucumber: Keeps things fresh and light, peel it if the skin is thick or bitter.
- Prosciutto: This is what makes the salad special, use good quality and slice it thin, it should almost melt on your tongue.
- Flat-leaf parsley and fresh basil: Dont skip the herbs, they make everything taste alive and garden-fresh even in winter.
- Extra-virgin olive oil: Use something you would dip bread in, the flavor really comes through here.
- Red wine vinegar: Gives the salad its bright, punchy backbone, you can swap it for lemon juice if you want it more citrusy.
- Dijon mustard: Acts as an emulsifier and adds a subtle tang that ties the dressing together.
- Garlic: Just one small clove, minced fine so it melts into the dressing without being aggressive.
Instructions
- Combine the beans:
- Empty all three cans into a large bowl after rinsing them under cold water until the water runs clear. This gets rid of that starchy canned taste and makes the beans taste clean.
- Add the vegetables:
- Toss in the red onion, bell pepper, tomatoes, and cucumber. At this point it looks like a simple bean salad, but just wait.
- Make the dressing:
- In a small bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until it thickens slightly. Taste it on a piece of lettuce or a bean, it should be bright and assertive.
- Dress the salad:
- Pour the dressing over everything and toss gently with your hands or a big spoon. You want every bean coated but not bruised.
- Fold in the herbs:
- Add the parsley and basil and give it one more gentle toss. The herbs should be scattered throughout like confetti.
- Add the prosciutto:
- Right before serving, fold in most of the prosciutto ribbons and save a few for the top. If you add it too early, it gets soggy and loses its delicate texture.
- Adjust and serve:
- Taste and add more salt, pepper, or vinegar if needed. Serve it cold from the fridge or let it sit at room temperature for ten minutes to let the flavors open up.
Save I made this for my mom on her birthday last year and she ate two bowls standing at the counter. She kept saying she couldnt believe something so simple tasted so good. Watching her enjoy it made me realize that the best recipes arent always the complicated ones, theyre the ones that make people pause and take a second bite.
How to Make It Ahead
This salad is a dream for meal prep because it holds up beautifully in the fridge for up to three days. I make the whole thing except the prosciutto, store it in an airtight container, and add the prosciutto right before I serve it. The flavors actually deepen overnight as the beans marinate in the dressing. Just give it a good stir and taste it before serving, you might want to add a splash more vinegar or a drizzle of olive oil to wake it back up.
Swaps and Variations
If you want to keep it vegetarian, leave out the prosciutto and crumble in some feta or shave Parmesan over the top instead. I've also made this with leftover grilled chicken, and it turned into a full meal. You can swap the red wine vinegar for fresh lemon juice if you want something brighter and more summery. Sometimes I throw in a handful of arugula right before serving to make it more of a dressed salad than a bean salad.
Serving Suggestions
This salad works as a side dish next to grilled fish or roast chicken, but its hearty enough to be lunch all on its own. I love it with a piece of crusty bread to soak up the dressing at the bottom of the bowl. It also travels well, so its perfect for picnics, potlucks, or packed lunches.
- Pair it with a crisp Pinot Grigio or a dry rose for an easy summer dinner.
- Serve it over a bed of arugula or spinach to stretch it into a bigger meal.
- Top it with a soft-boiled egg for extra protein and richness.
Save This salad has saved me more times than I can count, from last-minute dinners to packed lunches that actually excite me. I hope it becomes one of those recipes you turn to when you want something fast, fresh, and just a little bit special.
Common Recipe Questions
- → What beans are best for this salad?
Cannellini, chickpeas, and red kidney beans provide a hearty texture and protein, balancing the dish's flavors.
- → Can prosciutto be substituted?
Yes, for a vegetarian option use crumbled feta or shaved Parmesan to maintain a savory touch.
- → How is the dressing prepared?
The dressing blends extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper whisked together for a tangy, savory finish.
- → Should this salad be served chilled or warm?
It is best served chilled or at room temperature to keep the fresh and crisp texture of the vegetables intact.
- → What herbs enhance the salad's flavor?
Fresh flat-leaf parsley and basil add bright, aromatic notes that complement the beans and prosciutto beautifully.