Pin There's something about standing in a summer kitchen with the windows open, watching sunlight spill across the counter, that makes you want to put together something fresh and unfussy. I discovered this bean salad on a Tuesday afternoon when I had prosciutto left over from an Italian market run and three cans of beans staring at me from the pantry. The result felt like an accident worth repeating—hearty enough to be a meal, elegant enough to bring to a dinner party, and honest enough that it didn't pretend to be more complicated than it was.
I made this for a potluck last spring and watched people go back for seconds without even realizing they were eating something so wholesome. One guest asked if I'd spent hours on it, and I loved that moment—the surprise that something this good could be assembled so quickly, with ingredients you probably already have on hand.
Ingredients
- Cannellini beans, chickpeas, and red kidney beans (three 400g cans, drained and rinsed): The triple-bean blend gives you different textures and prevents the salad from feeling one-dimensional. I always rinse canned beans thoroughly because it removes excess sodium and gives you more control over the seasoning.
- Red onion (1 small, finely diced): Its sharpness cuts through the richness of the prosciutto and keeps the whole dish bright.
- Red bell pepper (1, diced): Adds sweetness and a visual pop that makes the salad feel generous and abundant.
- Cherry tomatoes (1 cup, halved): They contribute juice and acid that mingles with the vinaigrette.
- Cucumber (1 small, diced): Brings a cool, crisp note that balances the heavier beans.
- Prosciutto (100g, cut into thin ribbons): The salty, delicate ham is the quiet star here; add it just before serving so it stays tender and doesn't wilt into the dressing.
- Flat-leaf parsley (1/3 cup, chopped) and fresh basil (2 tbsp, sliced): Fresh herbs make this feel alive rather than stale, so don't skip them or substitute dried.
- Extra-virgin olive oil (4 tbsp): Use something you'd actually drink, because you'll taste every drop.
- Red wine vinegar (2 tbsp): Creates the backbone of the dressing; its tannic quality plays beautifully against the beans.
- Dijon mustard (1 tsp): Acts as an emulsifier and adds subtle depth without making itself known.
- Garlic (1 small clove, minced): One clove is enough; garlic can overpower a delicate salad if you're not careful.
- Fine sea salt and freshly ground black pepper: Taste as you go—canned beans can vary in saltiness, so season in layers.
Instructions
- Gather and rinse your beans:
- Open all three cans and drain them in a fine-mesh strainer, running cool water over each batch until the water runs clear and you can hear the individual beans tumbling. This step matters more than it seems—it removes the starchy liquid that makes beans gluey and gives you control over the final seasoning.
- Prepare your vegetables with intention:
- As you dice the onion, bell pepper, and cucumber, think about the size—you want pieces small enough to coat with dressing but substantial enough that you feel them in each bite. The cherry tomatoes only need halving, and the cucumber skin keeps things visually interesting.
- Build the dressing in a small bowl:
- Whisk the olive oil, vinegar, mustard, and minced garlic together first, letting them emulsify slightly before you add salt and pepper. Taste it straight from the spoon—it should make your mouth water a little, because it needs to be flavorful enough to carry the mild beans.
- Combine beans and vegetables gently:
- In a large bowl, add the beans first, then the diced vegetables, and pour the dressing over everything. Use a wooden spoon and fold rather than toss vigorously, so the beans stay intact instead of breaking apart into a mushy mass.
- Introduce the fresh herbs:
- Fold in the chopped parsley and basil after the dressing coats everything, so the herbs stay bright and don't bruise or darken.
- Wait, then add the prosciutto:
- Cover the bowl and let it sit at room temperature for 10 minutes, or refrigerate until you're ready to serve. Just before plating, fold in the prosciutto ribbons gently—they'll soften slightly from the acidity but stay delicate, and you preserve a few pieces to lay across the top for show.
- Taste and adjust:
- This is the moment to be honest about salt and pepper. What tasted balanced an hour ago might need a whisper more of one or the other, and you won't know until you try a forkful.
Pin There was an evening when I brought this to a table of people who didn't know each other, and somehow this simple salad became the thing that made them relax and start real conversations. It's modest enough not to demand attention, but generous enough to feel like care.
Variations That Work
Once you understand how this salad builds, you can play with it honestly. Swap the red wine vinegar for fresh lemon juice if you want something brighter and more Mediterranean—it changes the whole mood. If prosciutto isn't your thing, crumbled feta or shaved Parmesan will give you that salty, interesting element without the meat. White beans can replace any of the three varieties if that's what you have, and corn kernels or diced avocado can slip in if you want to push toward summer.
Scaling and Storage
This recipe doubles effortlessly, making it perfect for a crowd, and it keeps well in the refrigerator for three days if you store the dressing separately and dress it fresh each time. The prosciutto should always be added just before serving, but the bean and vegetable mixture actually tastes better the next day when everything has had time to soften and absorb the flavors.
Pairing and Serving
Serve this chilled or at room temperature alongside grilled bread, fresh mozzarella, and a crisp white wine—Pinot Grigio or a dry rosé will make you feel like you're somewhere beautiful. It's equally happy as a light lunch with a piece of fruit, or as the vegetable component of a larger meal.
- Let the salad sit for 10 minutes after dressing so the beans absorb the flavors without becoming mushy.
- If making ahead, keep the prosciutto separate and add it only when you plate—this preserves its delicate texture.
- Taste and adjust seasoning just before serving, because canned beans vary and you want the final balance to be exactly right.
Pin This is the kind of dish that teaches you that the best meals aren't always the most complicated ones. It's proof that fresh ingredients, honest technique, and a moment to put things together carefully can create something that feels both effortless and intentional.
Recipe Q&A
- → Can I make this salad vegetarian?
Yes, omit the prosciutto and add crumbled feta or shaved Parmesan for a flavorful vegetarian option.
- → What beans are best to use in this salad?
Cannellini, chickpeas, and red kidney beans work perfectly, offering a mix of textures and protein.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container and enjoy within 2 days for best freshness.
- → Can I replace red wine vinegar with another ingredient?
Yes, lemon juice is a great substitute that brightens the flavors with a fresh citrus note.
- → Is this salad best served warm or cold?
It’s ideal served chilled or at room temperature to preserve the fresh, crisp textures and flavors.