Dense Bean Salad Prosciutto (Print Version)

Protein-packed bean salad enhanced with prosciutto, fresh herbs, and zesty vinaigrette for a flavorful dish.

# 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

# Steps to Follow:

01 - In a large bowl, combine the cannellini beans, chickpeas, and red kidney beans.
02 - Incorporate the red onion, bell pepper, cherry tomatoes, and cucumber into the bean mixture.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to combine thoroughly.
05 - Fold in the finely chopped parsley and sliced basil, ensuring even distribution.
06 - Just before serving, gently mix the prosciutto ribbons into the salad, reserving a few pieces for garnish.
07 - Adjust seasoning to taste and serve chilled or at room temperature, garnished with reserved prosciutto.

# Additional Tips::

01 -
  • It comes together in twenty minutes with zero cooking, perfect when you want something impressive but have no patience.
  • The prosciutto transforms ordinary beans into something that tastes like you tried harder than you actually did.
  • It tastes even better the next day as the vinaigrette settles into every bite.
02 -
  • Rinse your canned beans properly—skipping this step leaves a starchy film that makes the salad taste dull and cloudy.
  • Don't dress the salad more than an hour before serving if you want the beans to stay distinct; otherwise they absorb so much liquid they become mushy.
03 -
  • Make the dressing in a jar with a lid so you can shake it hard and emulsify it properly, then taste it before it goes on the salad.
  • If you're making this ahead, keep the dressing separate and dress the salad no more than an hour before serving so everything stays crisp and defined.
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