Dense Bean Salad Prosciutto (Printable)

Protein-packed bean salad featuring prosciutto, fresh herbs, crisp vegetables, and tangy vinaigrette.

# 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 Make It:

01 - In a large mixing bowl, combine the cannellini beans, chickpeas, and kidney beans.
02 - Incorporate the diced red onion, red bell pepper, halved cherry tomatoes, and diced cucumber into the beans.
03 - Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl.
04 - Pour the vinaigrette over the bean and vegetable mixture, then toss gently to combine evenly.
05 - Fold in the chopped parsley and the sliced basil if using, mixing gently.
06 - Just before serving, gently fold in the prosciutto ribbons, reserving a few for garnish.
07 - Adjust seasoning to taste and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in twenty minutes but tastes like you spent an hour on it.
  • The prosciutto adds a salty, silky richness that makes canned beans feel gourmet.
  • You can make it ahead and it actually gets better as the flavors soak in overnight.
  • Its filling enough to be lunch on its own but elegant enough for dinner guests.
02 -
  • Rinse your beans thoroughly or the whole salad will taste metallic and dull.
  • Add the prosciutto at the very end or it will turn limp and lose all its charm.
  • Let the salad sit for at least fifteen minutes before serving so the dressing soaks into the beans.
03 -
  • Use the best olive oil you have, you'll taste the difference in every bite.
  • Dont overdress the salad, you can always add more but you cant take it back.
  • Let the salad come to room temperature before serving if its been in the fridge, the flavors are much brighter that way.
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