Dense Bean Salad with Prosciutto (Printable)

Protein-packed bean salad with prosciutto, fresh vegetables, herbs, and a tangy dressing for a hearty, elegant dish.

# 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, sliced 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 cannellini beans, chickpeas, and kidney beans.
02 - Add red onion, red bell pepper, cherry tomatoes, and cucumber to the beans and mix gently.
03 - Whisk together 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 combine.
05 - Fold in chopped parsley and basil to evenly distribute the fresh herbs.
06 - Just before serving, gently mix in most of the prosciutto ribbons, reserving a few for garnish on top.
07 - Adjust seasoning to taste and serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's packed with protein from three kinds of beans, so it actually fills you up rather than leaving you hungry an hour later.
  • The prosciutto gives you that salty, savory hit that makes everything taste intentional and restaurant-quality.
  • You can throw it together in twenty minutes, which means weeknight dinners that don't feel like shortcuts.
02 -
  • Don't add the prosciutto until you're ready to serve; it will soften and lose its textural contrast if it sits in the dressing.
  • Rinsing canned beans removes the thick liquid that makes salads taste starchy and flat—it's worth the thirty seconds.
  • This salad tastes better the next day after everything has marinated together, but the prosciutto freshness is still your priority at serving time.
03 -
  • Make the dressing first and let the onions sit in it for a few minutes while you prep everything else—they'll soften slightly and lose their sharp edge.
  • Taste the dressing before you pour it on, because salads can't be fixed once they're dressed, and you want to get the vinegar-to-oil balance exactly right for your palate.
Go Back