Dense Bean Salad Prosciutto (Print Version)

A protein-rich bean dish brightened with fresh herbs, crisp veggies, and savory prosciutto ribbons.

# 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

# How-To Steps:

01 - In a large bowl, combine cannellini beans, chickpeas, and red kidney beans.
02 - Add finely diced red onion, diced red bell pepper, halved cherry tomatoes, and diced cucumber to the beans.
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 over the bean and vegetable mixture; toss gently to combine evenly.
05 - Fold in the finely chopped parsley and optional basil leaves.
06 - Gently mix in prosciutto ribbons just before serving, reserving a few strips for garnish.
07 - Adjust seasoning to taste and serve chilled or at room temperature.

# Helpful Tips:

01 -
  • It's a complete meal that feels light but satisfies deeply, with three kinds of beans delivering steady protein.
  • The prosciutto adds a salty, luxurious touch that makes something humble feel restaurant-worthy without much fuss.
  • You can make it ahead, let it sit in the fridge, and it actually tastes better the next day when the flavors knit together.
02 -
  • Drain and rinse those canned beans thoroughly—the canning liquid makes everything taste tinny and metallic, and rinsing takes thirty seconds.
  • Don't add the dressing and then walk away; it needs to sit for at least ten minutes so the beans actually absorb the flavors instead of just getting coated.
  • The prosciutto goes in at the absolute last moment before serving, or it becomes limp and defeats the whole purpose of its presence.
03 -
  • Buy your prosciutto from the deli counter where they'll slice it thin rather than from packaged; it tastes fresher and you control the thickness perfectly.
  • Taste the salad after it's sat for ten minutes—the flavors actually develop and strengthen as the dressing soaks in, and you'll often find you need less additional salt than you expect.
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