Dense Bean Salad Prosciutto (Printable)

Protein-rich bean mix paired with prosciutto, fresh herbs, and crisp vegetables tossed in vinaigrette.

# Ingredient List:

→ 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 - ⅓ 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 - ½ tsp fine sea salt
16 - ¼ tsp freshly ground black pepper

# Directions:

01 - In a large bowl, mix cannellini beans, chickpeas, and kidney beans until evenly combined.
02 - Incorporate the diced red onion, red bell pepper, cherry tomatoes, and cucumber into the bean mixture.
03 - Whisk extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing evenly over the bean and vegetable mixture, tossing gently to coat all ingredients.
05 - Fold in finely chopped parsley and sliced basil with care to maintain texture.
06 - Gently mix in prosciutto ribbons, reserving a few strips to garnish the salad prior to serving.
07 - Adjust seasoning as needed, serve chilled or at room temperature to enhance flavors.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead and let the flavors marry while you handle everything else.
  • The prosciutto brings serious depth without any cooking, and those salty ribbons tucked into soft beans feel almost indulgent.
  • You can serve it cold from the fridge or let it come to room temperature, both ways work beautifully depending on your mood.
02 -
  • Rinse those canned beans thoroughly or your salad will taste like the inside of a tin can, I learned this the hard way at a picnic once.
  • Add the prosciutto at the very end or it will get soggy and lose that lovely chewy-salty thing it does, trust me on this one.
  • Let the dressed salad sit for at least fifteen minutes before serving so the beans can soak up the vinaigrette and all the flavors can get to know each other.
03 -
  • If your red onion tastes too sharp, soak the diced pieces in ice water for ten minutes, then drain and pat dry before adding them to the salad.
  • Use a microplane to grate the garlic instead of mincing it, this way it melts into the dressing without leaving harsh chunks behind.
  • Toss the salad with your hands instead of a spoon, it sounds messy but you will coat every bean more evenly and keep the vegetables from bruising.
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