Save I discovered this salad on a late summer afternoon when my sister brought over a bundle of fresh basil from her garden, insisting we make something to celebrate the season. We emptied our pantry of canned beans, tossed together whatever vegetables we had, and draped ribbons of prosciutto across the top like we were plating at a restaurant. It turned out to be exactly what we needed—hearty enough to be dinner, elegant enough to impress, and done in twenty minutes.
The first time I served this at a dinner party, I was nervous about how casual it seemed—just a salad, after all. But watching people go back for thirds, complimenting the way the prosciutto added that unexpected richness, I realized sometimes the simplest dishes are the ones people remember most.
Ingredients
- Cannellini beans: Creamy and mild, they act as the salad's backbone and absorb the vinaigrette beautifully.
- Chickpeas: Add a slightly nutty flavor and extra texture that keeps each bite interesting.
- Red kidney beans: Their earthy, almost meaty quality complements the prosciutto perfectly.
- Red onion: Finely diced, it brings a sharp bite that wakes up the entire dish—don't skip this.
- Red bell pepper: Sweet and crisp, it balances the tanginess of the vinegar.
- Cherry tomatoes: Halve them so they release their juices into the dressing as the salad sits.
- Cucumber: Keeps everything fresh and adds a cooling crunch that prevents the salad from feeling heavy.
- Prosciutto: Cut into thin ribbons, this is your secret weapon—add it just before serving so it stays delicate and doesn't get lost in the dressing.
- Flat-leaf parsley: Chop it fine so it distributes evenly and brings herbaceous brightness throughout.
- Fresh basil: Optional but recommended; slice it just before tossing to preserve its aromatics.
- Extra-virgin olive oil: Use something you'd taste on its own—it's a star ingredient here.
- Red wine vinegar: Two tablespoons gives you the right balance of tang without overwhelming the beans.
- Dijon mustard: Acts as an emulsifier and adds subtle depth that you won't quite be able to name.
Instructions
- Open and prepare your beans:
- Drain each can and rinse the beans under cold water until the water runs clear—this removes excess sodium and starch that can make the salad feel gluey. Pat them dry with a paper towel if you have a moment.
- Dice everything with intention:
- The size of your vegetables matters more than you'd think. Aim for bite-sized pieces so nothing overwhelms the beans, and keep your knife sharp so you're cutting cleanly rather than crushing.
- Build the salad base:
- In a large bowl, combine all three beans and the diced vegetables. There's no cooking here, so this is where your mise en place becomes your final dish.
- Whisk your dressing:
- In a small bowl, whisk together the oil, vinegar, mustard, garlic, salt, and pepper until the mixture is slightly emulsified and the mustard is no longer visible as separate specks. Taste it—it should be bold enough to stand up to the beans.
- Marry the flavors:
- Pour the dressing over the bean mixture and toss gently with a fork or wooden spoon, being careful not to crush the beans. Let it sit for five minutes so everything can get acquainted.
- Add the herbs and finish:
- Fold in the parsley and basil with a light hand. Just before serving—and this is important—gently toss in the prosciutto ribbons, reserving a few strands to scatter over the top like a garnish that says you care.
- Taste and adjust:
- Add a pinch more salt or a dash of vinegar if needed. Serve chilled if you made it ahead, or at room temperature if you're eating right away.
Save There's something almost meditative about this salad—chopping vegetables, whisking vinegar and oil, watching the colors come together in a bowl. It reminds me that not every meal needs to be complicated to feel nourishing or to taste like you put thought into it.
Why This Salad Feels Different
Most bean salads I've made feel heavy or one-note, but this one stays interesting because nothing is trying too hard. The beans are humble and grounding, but the prosciutto, herbs, and sharp dressing keep your palate engaged from first bite to last. It's the kind of dish that sits on the table for hours at a picnic and somehow tastes even better as it warms up slightly and the flavors deepen.
Making It Your Own
The skeleton of this salad is flexible enough to welcome your own additions without losing its identity. I've added crispy chickpea snacks for extra crunch, swapped in white beans for cannellini, and once threw in some crumbled ricotta salata when I didn't have prosciutto on hand. Each version felt true to the original spirit while becoming something uniquely suited to what I had and what I was craving.
Serving and Storage
Serve this salad on a platter with edges, so the dressing pools slightly where people can tear off bread to soak it up. It's at its best within a few hours of assembly, though the beans will keep for days if you store the prosciutto separately and add it fresh when you're ready to eat again. This is one of those rare salads that can anchor a meal or play a supporting role with equal grace.
- If you're making this ahead, keep the dressing in a separate container and add it just before serving for the crispest vegetables and most vibrant taste.
- Leftover beans without dressing can be refrigerated for up to three days and dressed fresh each time you eat them.
- A crisp white wine like Pinot Grigio or a dry rosé pairs beautifully if you're in the mood to make an evening of it.
Save This salad taught me that sometimes the most memorable meals come together without fanfare, built from pantry staples and a few good ingredients treated with respect. It's a reminder that you don't need complicated techniques to feed people something they'll actually want to eat.
Kitchen Questions
- → Can I make this salad vegetarian?
Yes, omit prosciutto and add crumbled feta or shaved Parmesan for a vegetarian variant.
- → How should the vinaigrette be prepared?
Whisk olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until combined.
- → What beans are used in this salad?
Cannellini, chickpeas, and red kidney beans form the protein-rich base of the salad.
- → Can I substitute the vinegar used in the dressing?
Yes, swapping red wine vinegar for lemon juice provides a brighter, citrusy flavor.
- → Is this dish served warm or cold?
It’s best served chilled or at room temperature to highlight the fresh ingredients and dressing.