Save I threw this salad together on a humid August evening when the thought of turning on the stove felt unbearable. I had three cans of beans in the pantry, a handful of prosciutto left from breakfast, and a pile of vegetables that needed using. What started as pantry roulette turned into something I now make at least twice a month. The prosciutto melts into the dressing just enough to flavor every bite without overpowering the beans.
The first time I brought this to a picnic, my friend Anna ate two servings and then asked if I'd catered it. I laughed because I'd made it in under twenty minutes while talking on the phone. She couldn't believe something this flavorful required no heat, no fuss, and barely any skill. Now she texts me every summer asking if I'm bringing the bean salad.
Ingredients
- Cannellini beans, chickpeas, and red kidney beans: The trio gives you varied texture and a hearty base that holds up to bold flavors. Always rinse them well or the salad tastes tinny.
- Red onion: Dice it small so it distributes evenly without overwhelming any single bite. If raw onion bothers you, soak the pieces in cold water for ten minutes first.
- Red bell pepper: Adds crunch and a slight sweetness that balances the vinegar. Yellow or orange peppers work just as well.
- Cherry tomatoes: Halve them so their juice mingles with the dressing. Out of season tomatoes are fine here since the prosciutto and vinegar do most of the flavor work.
- Cucumber: I use the small Persian kind because they have fewer seeds and stay crisp longer in the fridge.
- Prosciutto: Slice it into ribbons with kitchen scissors, it's faster and less messy than using a knife. The fat renders slightly into the dressing and makes everything taste richer.
- Flat-leaf parsley and basil: Fresh herbs are not negotiable here. Dried versions won't give you the bright, grassy notes that make this salad sing.
- Extra-virgin olive oil: Use something you'd drizzle on bread. The oil is front and center, so quality matters.
- Red wine vinegar: Sharp and fruity, it cuts through the richness of the beans and prosciutto without making the salad taste sour.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle warmth. Don't skip it.
- Garlic: Mince it as finely as you can or use a microplane. Big chunks of raw garlic will ruin the balance.
Instructions
- Combine the beans:
- Dump all three types of beans into a large bowl. Give them a gentle stir so they mix without turning mushy.
- Add the vegetables:
- Toss in the red onion, bell pepper, tomatoes, and cucumber. The colors alone will make you hungry.
- Make the dressing:
- Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it, it should be tangy and bold.
- Dress the salad:
- Pour the dressing over the bean mixture and toss gently with a big spoon or your hands. Make sure every bean gets coated.
- Fold in the herbs:
- Add the parsley and basil, folding them in so they stay bright and don't bruise. The smell at this stage is incredible.
- Add the prosciutto:
- Tear or cut the prosciutto into ribbons and fold most of it into the salad, saving a few pieces for the top. Serve it right away or let it chill for an hour so the flavors marry.
Pin it One night I made a double batch and ate it for lunch all week, sitting at my desk with a fork straight from the container. By day three, I realized this salad had become my favorite kind of meal, the kind that tastes like effort but requires almost none. It made me feel competent and nourished even on the hardest days.
How to Store and Serve
This salad keeps in an airtight container in the fridge for up to four days. The beans soak up the dressing over time, so you may need to add a drizzle of olive oil or a squeeze of lemon before serving leftovers. I prefer it cold, straight from the fridge, but it's also lovely at room temperature on a hot day. If you're bringing it to a gathering, transport the prosciutto separately and fold it in right before serving so it stays silky.
Swaps and Variations
If you want to skip the prosciutto, crumbled feta or shaved Parmesan work beautifully and keep the salty, creamy contrast. For a vegan version, add a handful of toasted sunflower seeds and a pinch of nutritional yeast to the dressing. I've also made this with white beans only when that's all I had, and it was just as good. Lemon juice in place of red wine vinegar gives it a brighter, more Mediterranean vibe.
What to Serve It With
This salad works as a main dish with crusty bread on the side or as a substantial side next to grilled chicken or fish. I've served it alongside roasted salmon, and the pairing felt effortless and elegant. It's also perfect for picnics, potlucks, or any situation where you need to feed people without a lot of fuss.
- Pair it with a crisp white wine like Pinot Grigio or a dry rosé.
- Serve it with warm focaccia or sourdough to soak up the dressing.
- Top with extra basil or a handful of arugula for added freshness.
Pin it This salad has saved me more times than I can count, from last minute dinners to potluck panic. It proves that simple ingredients, when treated right, can feel like a small celebration.
Frequently Asked Questions
- → What types of beans are used in this dish?
Cannellini beans, chickpeas, and red kidney beans are combined for a balanced texture and protein content.
- → Can I substitute the prosciutto with another ingredient?
Yes, for a vegetarian option, try adding crumbled feta or shaved Parmesan instead of prosciutto.
- → How is the dressing prepared?
The dressing blends extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper whisked until smooth.
- → Is this dish served hot or cold?
It is best served chilled or at room temperature to preserve freshness and flavor.
- → What herbs enhance the salad’s flavor?
Fresh flat-leaf parsley and optionally basil are finely chopped and folded in to add aroma and brightness.
- → Can the vinegar be swapped for a different acid?
Yes, lemon juice can be used in place of red wine vinegar for a brighter, citrusy tang.