Hearty bean blend with prosciutto, fresh herbs, crisp veggies, and a zesty vinaigrette for an elegant 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
# How to Make It:
01 - In a large bowl, combine cannellini beans, chickpeas, and kidney beans.
02 - Add finely diced red onion, diced red bell pepper, halved cherry tomatoes, and diced cucumber to the beans.
03 - Whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl.
04 - Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
05 - Fold in the finely chopped parsley and sliced basil (if using) for fresh herbal notes.
06 - Gently mix in the prosciutto ribbons, reserving a few strips to garnish the top just before serving.
07 - Adjust seasoning as needed, then serve chilled or at room temperature.
