Dense Bean Salad Prosciutto (Print Version)

A vibrant salad featuring mixed beans, fresh vegetables, herbs, and ribbons of savory prosciutto.

# 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 bowl, combine cannellini beans, chickpeas, and kidney beans.
02 - Add red onion, bell pepper, cherry tomatoes, and cucumber to the beans and mix gently.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl.
04 - Pour the dressing over the salad and toss gently to combine all ingredients.
05 - Fold in the chopped parsley and basil carefully to distribute evenly.
06 - Just before serving, gently mix in the prosciutto ribbons, reserving a few for garnish on top.
07 - Adjust seasoning to taste and serve chilled or at room temperature.

# Additional Tips::

01 -
  • It feels indulgent but comes together in the time it takes to open three cans and chop a few vegetables.
  • The prosciutto adds a salty richness that makes beans taste like the main event, not filler.
  • You can eat it straight from the fridge or let it sit on the counter, and it tastes good either way.
  • It keeps beautifully for days and actually improves as the flavors soak in.
02 -
  • If you add the prosciutto too early, it gets slimy and loses its delicate texture. Wait until the last minute.
  • Don't overdress the salad. You can always add more vinegar or oil, but you can't take it back once it's soupy.
  • Let the salad sit for at least fifteen minutes before serving so the beans absorb the dressing and the onion mellows out.
03 -
  • Use kitchen scissors to cut the prosciutto into ribbons, it's faster and keeps your cutting board clean.
  • If you have time, let the dressed salad sit in the fridge for an hour before adding the prosciutto. The flavors deepen and the onion softens just enough.
  • Always taste before serving and adjust with more salt, pepper, or a splash of vinegar. Beans need more seasoning than you think.
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