Save to Pinterest I stumbled upon this salad on a lazy Saturday afternoon when my fridge was crowded with half-used cans and a package of prosciutto that seemed too fancy to waste. I threw together whatever vegetables I had on hand, whisked up a quick vinaigrette, and draped those salty ribbons of prosciutto across the top like it was the most natural thing in the world. What emerged was something that felt both effortless and elegant, the kind of dish that makes you wonder why you don't make it every week.
I've made this for potlucks where everyone expected casseroles and got something bright and unexpected instead, and I've watched people go back for thirds. There's something about serving it in a big shallow bowl that makes it disappear faster than anything else on the table—which tells you everything you need to know.
Ingredients
- Cannellini beans, chickpeas, and red kidney beans: Three different beans give you variety in texture and flavor; if you only use one kind, the salad feels flat and one-note.
- Red onion: The sharpness cuts through the richness of the prosciutto and anchors the whole dish.
- Red bell pepper and cherry tomatoes: These add color and a gentle sweetness that balances the vinegar.
- Cucumber: Keep the skin on for texture; it adds a cooling freshness that prevents the salad from feeling heavy.
- Prosciutto: Slice it thin and let it stay at room temperature so it stays crispy rather than turning chewy.
- Fresh parsley and basil: Don't skip the fresh herbs; they're what make this feel alive instead of just assembled.
- Extra-virgin olive oil and red wine vinegar: The quality of these matters more than you'd think—cheap vinegar makes the whole thing taste sour and flat.
- Dijon mustard: Just enough to emulsify the dressing and give it a subtle backbone.
- Garlic and seasoning: Minced garlic goes in the dressing raw, which gives it a gentle bite that mellows slightly as it sits.
Instructions
- Start with the beans:
- Drain and rinse all three cans thoroughly under cold water, rubbing them gently between your palms to remove the starchy coating. This small step makes the difference between a cloudy, gluey salad and one that looks clear and appetizing.
- Build your base:
- Toss the beans with all your diced vegetables in a large bowl, letting them sit together for a moment so the flavors start talking to each other. The red onion will soften slightly and lose some of its harsh edge.
- Make the dressing:
- Whisk the oil and vinegar together first, then add the mustard and minced garlic so everything emulsifies smoothly. Taste it straight from the spoon—it should make you pucker slightly and then warm you with the oil.
- Bring it together:
- Pour the dressing over the vegetables and toss gently but thoroughly, making sure every bean gets coated. Fold in the fresh herbs last, right before you taste and adjust the salt and pepper.
- Add the prosciutto at the last moment:
- Stir in most of the ribbons gently so they don't shred, then arrange the reserved slices on top like a garnish. This way the prosciutto stays crispy instead of softening into the dressing.
Save to Pinterest I brought this to a dinner party where I barely knew the host, and by the end of the night someone was copying down the recipe on a napkin. That's when I realized this salad does something quiet but powerful—it makes people feel cared for because it tastes thoughtful and fresh, not like you opened a box or followed a shortcut.
Why This Works as Both a Main and a Side
The combination of three different beans means you're getting real protein and fiber, so this isn't just filler alongside something else. Serve it alone with crusty bread for lunch, or pile it next to grilled fish or chicken for dinner and it feels like a complete meal. The acidity of the vinaigrette brightens heavier dishes without competing with them.
The Magic of Prosciutto
Prosciutto is one of those ingredients that costs more than you'd expect but goes further than you'd hope. Just a hundred grams transforms an ordinary bean salad into something that tastes restaurant-quality, and because it's so flavorful, you don't need much. The saltiness echoes through every bite without overpowering the vegetables.
Making It Your Own
This recipe loves substitutions and improvisation, which is part of why I keep making it. The vegetables can shift with whatever looks good at the market, and the herbs are flexible too. I once added shaved fennel when I had it, and another time swapped the red wine vinegar for lemon juice because someone at the table mentioned they preferred brightness over depth.
- For a vegetarian version, crumbled feta or shaved Parmesan gives you that salty richness the prosciutto would have provided.
- If red wine vinegar isn't in your cabinet, lemon juice works beautifully and shifts the whole salad toward something lighter and more summery.
- A good crisp white wine like Pinot Grigio or a dry rosé pairs perfectly alongside it, and the acidity in the wine mirrors the acidity in the salad.
Save to Pinterest This salad taught me that the best food doesn't require complicated techniques or hours of work—it just requires fresh ingredients treated with care. It's become the thing I make when I want to feed people something that makes them happy without making me stressed.
Common Recipe Questions
- → What types of beans are used in this salad?
Cannellini beans, chickpeas, and red kidney beans create a protein-rich base for the salad.
- → Can the prosciutto be substituted?
Yes, for a vegetarian version, omit prosciutto and add crumbled feta or shaved Parmesan cheese.
- → How is the dressing prepared?
The dressing combines extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper, whisked until smooth.
- → What herbs complement this salad?
Fresh flat-leaf parsley and basil add brightness and fresh herbal notes to the salad.
- → How should the salad be served?
Serve chilled or at room temperature for the best flavor and texture experience.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or a dry rosé enhances the flavors and balances the saltiness of the prosciutto.