Save I used to think bean salads were bland picnic fillers until a colleague brought this to a potluck and I went back for thirds. The prosciutto was the surprise—salty, silky ribbons draped over creamy beans and crisp vegetables. I scribbled the idea on a napkin and made it that weekend, tweaking the vinegar and garlic until it tasted like something I'd order at a trattoria.
The first time I served this at a summer dinner, my friend who claims to hate salads ate an entire bowl standing at the counter. She kept saying it was the prosciutto, but I think it was the way the garlic and mustard in the dressing clung to every bean. Now she asks me to bring it every time we meet for lunch.
Ingredients
- Cannellini beans, chickpeas, and red kidney beans: Three textures and colors make the salad visually stunning and filling. Rinse them well to wash away the metallic canned taste.
- Red onion: Dice it small so you get little bursts of sharpness without overwhelming bites. If it tastes too harsh, soak the pieces in cold water for five minutes.
- Red bell pepper: Sweetness and crunch in every piece. Yellow or orange peppers work just as well if that is what you have.
- Cherry tomatoes: Halve them so their juices mix into the dressing. They add a pop of acidity that balances the richness of the prosciutto.
- Cucumber: Crisp and refreshing, it lightens the density of the beans. Peel it if the skin is waxy or bitter.
- Prosciutto: Thin ribbons melt on your tongue and bring a luxurious saltiness. Buy it sliced from the deli counter and tear it by hand for the best texture.
- Flat-leaf parsley and basil: Fresh herbs are non-negotiable here. They smell like summer and taste bright against the earthy beans.
- Extra-virgin olive oil: Use the good stuff. You will taste it in every forkful.
- Red wine vinegar: Tangy and bold, it wakes up the whole dish. Lemon juice works if you want something softer and sunnier.
- Dijon mustard: Just a teaspoon emulsifies the dressing and adds a subtle kick. Do not skip it.
- Garlic: Mince it fine so it disappears into the dressing but leaves its warmth behind.
- Sea salt and black pepper: Season generously. Beans need more salt than you think.
Instructions
- Combine the beans:
- Tumble the cannellini, chickpeas, and kidney beans into a large bowl. Their colors already look like a painting.
- Add the vegetables:
- Toss in the red onion, bell pepper, cherry tomatoes, and cucumber. The bowl should be overflowing with color and texture.
- Make the dressing:
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until smooth and creamy. Taste it on your finger and adjust if needed.
- Dress the salad:
- Pour the dressing over the bean and vegetable mixture and toss gently with your hands or a big spoon. Make sure every bean gets coated.
- Fold in the herbs:
- Stir in the chopped parsley and basil so their fragrance lifts off the bowl. This is when it starts smelling like Italy.
- Add the prosciutto:
- Gently fold in most of the prosciutto ribbons, then drape a few on top for garnish. They should look artful and inviting.
- Adjust and serve:
- Taste one more time and add a pinch of salt or a splash of vinegar if it needs it. Serve chilled or at room temperature.
Pin it One evening I brought this to a friend's rooftop gathering and it sat next to grilled chicken and pasta but disappeared first. Someone asked if I catered it. I laughed and said it was just beans and good olive oil, but really it was the prosciutto and the way everything tasted like effort even though it took less than half an hour.
Make It Your Own
If you want to keep it vegetarian, swap the prosciutto for crumbled feta or shaved Parmesan. Both add saltiness and creaminess without the pork. I have also made this with lemon juice instead of red wine vinegar when I wanted something lighter and more citrusy, and it worked beautifully on hot days.
Storing and Serving
This salad keeps in the fridge for up to three days and actually tastes better the next day when the beans have soaked up all the dressing. Just wait to add the prosciutto until right before serving so it stays tender. Bring it to room temperature before eating or serve it cold straight from the fridge depending on your mood.
Pairing and Presentation
I love serving this alongside grilled fish or roasted chicken, but it also works as a light main with crusty bread. A crisp Pinot Grigio or dry rosé cuts through the richness and feels right for warm weather.
- Garnish with extra basil leaves or a drizzle of olive oil just before serving.
- Use a shallow platter instead of a deep bowl so the colors show off.
- Serve with lemon wedges on the side for anyone who likes extra brightness.
Pin it This salad has become my answer to last-minute lunches and summer gatherings when I want something impressive that does not require turning on the stove. It tastes like you care, because you do.
Frequently Asked Questions
- → Can the prosciutto be substituted?
Yes, for a vegetarian version, replace prosciutto with crumbled feta or shaved Parmesan to maintain richness.
- → What beans are best for this salad?
Cannellini, chickpeas, and red kidney beans provide a balanced texture and flavor, ideal for this combination.
- → How should the dressing be prepared?
Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until emulsified for a zesty dressing.
- → Is it better served chilled or room temperature?
This salad works well both chilled or at room temperature, depending on preference and serving occasion.
- → What herbs enhance the flavor?
Fresh parsley and basil add vibrant herbal notes that complement the beans and prosciutto.
- → Can the acidity be adjusted?
Yes, swapping red wine vinegar with lemon juice gives a brighter, tangier flavor to the salad.