Dense Bean Salad Prosciutto (Printable)

Hearty bean mix with prosciutto, fresh herbs, crisp vegetables, and a zesty dressing 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

# Method:

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

# Expert Advice:

01 -
  • It's protein-packed and naturally gluten-free, so it works for nearly every diet without feeling like a compromise.
  • The salty prosciutto plays against bright vinegar and fresh herbs in a way that keeps you coming back for another bite.
  • You make it all in one bowl with no cooking, making it perfect for hot days or lazy meal prep.
02 -
  • Don't dress this salad more than a few hours ahead unless you like your beans to absorb all the liquid and lose their individual texture—timing is everything.
  • The prosciutto's delicate crispness is its whole point, so add it at the last possible moment before eating.
  • If you find the dressing too sharp, a small spoonful of honey or a splash of lemon juice can round out the edges beautifully.
03 -
  • Buy the best prosciutto you can find and slice it yourself or ask the counter to do it thin—it makes an outsized difference in how the dish feels and tastes.
  • Taste your dressing before it meets the salad; this is the moment to adjust seasoning, so you're not fumbling with salt later.
  • If red wine vinegar feels too sharp for your taste, lemon juice brings the same brightness with a slightly gentler hand.
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