Dense Bean Salad Prosciutto (Print)

A hearty mix of beans, fresh vegetables, herbs, and prosciutto with a zesty olive oil dressing.

# Components:

→ 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

# Directions:

01 - In a large bowl, combine the cannellini beans, chickpeas, and kidney beans.
02 - Add the diced red onion, bell pepper, cherry tomatoes, and cucumber to the beans and mix gently.
03 - Whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper in a small bowl until emulsified.
04 - Pour the dressing over the bean and vegetable mixture and toss gently to coat evenly.
05 - Fold in the finely chopped parsley and sliced basil carefully to distribute evenly.
06 - Gently mix in the prosciutto ribbons, reserving a few strips for garnish on top just before serving.
07 - Adjust seasoning to taste and serve the salad chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in 20 minutes with zero cooking, making it a lifesaver when you need something substantial but don't want to heat up the kitchen.
  • The salty prosciutto and bright vinaigrette make ordinary canned beans taste like they've been tended to all day.
  • It's naturally gluten-free and protein-packed, so it works as a main course or a sophisticated side dish.
02 -
  • Don't skip rinsing the canned beans, and don't use the liquid they come in—it will dilute your dressing and make the salad taste canned and flat.
  • The prosciutto must go in at the very end, just before serving, or it will absorb all the dressing and lose its delicate texture.
  • This salad actually improves over a few hours as the flavors get to know each other, so make it ahead if you can.
03 -
  • Use the highest quality prosciutto you can find—it's the star player here, so it deserves to be excellent.
  • Keep the dressing slightly assertive because beans are mild and need assertive flavoring to taste like anything at all.
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