Pin It I threw this salad together on a scorching July afternoon when turning on the stove felt impossible. I had canned beans in the pantry, prosciutto left over from a charcuterie board, and a fridge full of summer vegetables begging to be used. What started as a lazy lunch became my most-requested potluck dish. The combination of creamy beans, salty prosciutto, and that punchy garlic vinaigrette hit every note at once.
I brought this to my neighbors cookout last summer and watched it disappear before the burgers even hit the grill. People kept asking if I marinated the beans overnight or used some secret ingredient. Nope, just good olive oil and the confidence to dress it generously. One friend scooped it into pita pockets and declared it better than any deli lunch she'd bought all year.
Ingredients
- Cannellini beans, chickpeas, and red kidney beans: This trio gives you different textures and makes the salad feel substantial enough to be a meal, rinse them well to wash away that tinny canned taste.
- Red onion: Dice it small so you get little bursts of sharpness without overpowering anyone, and if it feels too harsh, soak the pieces in cold water for five minutes first.
- Red bell pepper: Sweet, crunchy, and vibrant, it adds color and a slight fruity note that balances the earthiness of the beans.
- Cherry tomatoes: Halve them so their juices mingle with the dressing, creating pockets of bright acidity throughout the bowl.
- Cucumber: Keeps things crisp and refreshing, I usually leave the skin on for color but peel it if yours is tough or waxy.
- Prosciutto: Thin ribbons of salty pork turn this from virtuous to crave-worthy, tear it by hand for a rustic look or slice it neatly with kitchen shears.
- Flat-leaf parsley and basil: Fresh herbs make everything taste like summer, chop them just before tossing so they stay bright green and aromatic.
- Extra-virgin olive oil: Use the good stuff here since it is not cooked, the fruity richness coats every bean and vegetable beautifully.
- Red wine vinegar: Sharp and tangy, it cuts through the richness and wakes up all the other flavors without being too aggressive.
- Dijon mustard: A small spoonful emulsifies the dressing and adds a subtle warmth that ties everything together.
- Garlic: Mince it fine so it distributes evenly, raw garlic can be intense but here it mellows into the oil and vinegar perfectly.
Instructions
- Combine the beans:
- Dump all three types of beans into your largest bowl and give them a gentle stir. They should look like a colorful mosaic, creamy white, golden chickpeas, and deep red kidneys all mingling together.
- Add the vegetables:
- Toss in the red onion, bell pepper, tomatoes, and cucumber, scattering them evenly so every scoop gets a little bit of everything. The vegetables should nestle into the beans without getting lost.
- Make the dressing:
- Whisk the olive oil, vinegar, mustard, garlic, salt, and pepper in a small bowl until it thickens slightly and turns creamy. Taste it on a piece of lettuce or a bean, it should be bold and tangy.
- Dress the salad:
- Pour the dressing over the bean mixture and fold gently with a big spoon, lifting from the bottom so everything gets coated. You want every bean glistening but not swimming in liquid.
- Fold in the herbs:
- Scatter the parsley and basil over the top and fold them in just until they are evenly distributed. The green flecks should look fresh and lively against the beans.
- Add the prosciutto:
- Right before serving, tear or fold in most of the prosciutto ribbons, saving a few pretty pieces for the top. This keeps them from getting too soft and losing their delicate texture.
- Adjust and serve:
- Taste and add more salt, pepper, or a splash of vinegar if needed. Serve it cold from the fridge or let it sit on the counter for twenty minutes to take the chill off.
Pin It My sister made this for her book club and texted me a photo of the empty bowl with the caption, they scraped it clean. She said people were surprised something so simple could feel so complete, like a real meal instead of just a side dish. That is the magic of good beans, good oil, and a little bit of cured pork.
Make It Your Own
If you want to skip the prosciutto, crumbled feta or shaved Parmesan will give you that salty punch without the meat. I have also used crispy bacon when I had it on hand, and it brought a smoky sweetness that worked beautifully. For a brighter, more citrusy vibe, swap the red wine vinegar for fresh lemon juice and add a little lemon zest to the dressing. You could even toss in some arugula or baby spinach right before serving to make it more of a leafy salad situation.
Serving and Storage
This salad is fantastic straight from the fridge on a hot day, but it also shines at room temperature when the olive oil loosens up and coats everything more generously. I like to make it in the morning and let it hang out in the fridge until dinner, giving the onions time to mellow and the beans time to drink up the dressing. Leftovers keep well for two days covered in the fridge, though the prosciutto will soften and the cucumbers might release a little water. If you are meal prepping, keep the prosciutto separate and fold it in just before eating.
Pairing Suggestions
This salad loves a cold glass of Pinot Grigio or a dry rosé, something crisp and refreshing that does not compete with the vinaigrette. It also pairs beautifully with grilled chicken, lamb chops, or a simple piece of crusty bread for scooping. I have served it alongside roasted vegetables and called it dinner more times than I can count.
- Serve it in individual bowls with a drizzle of extra olive oil and a few torn basil leaves on top for a restaurant style presentation.
- Pack it in a jar for lunch and shake it up before eating to redistribute the dressing.
- Double the recipe for a crowd because people will come back for seconds every single time.
Pin It This salad has saved me on busy weeknights and impressed guests at summer dinners without ever feeling like work. Keep good beans in your pantry and good prosciutto in your fridge, and you will always have something delicious to pull together.
Recipe FAQs
- → Can I make this salad vegetarian?
Yes, omit the prosciutto and add crumbled feta or shaved Parmesan for a vegetarian-friendly alternative.
- → What dressing is used in this salad?
The dressing is a simple vinaigrette made with extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
- → How should I serve this bean salad?
It can be served chilled or at room temperature, making it versatile for various occasions.
- → Are there any suggested substitutions for red wine vinegar?
Yes, you can swap red wine vinegar with fresh lemon juice for a brighter, citrusy flavor.
- → What type of beans are best for this salad?
Cannellini beans, chickpeas, and red kidney beans work best, providing a hearty and protein-rich base.
- → How to store leftovers for freshness?
Keep leftovers in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.