Dense Bean Salad with Prosciutto (Printable)

Protein-packed salad with beans, prosciutto, fresh herbs, and crisp vegetables tossed in zesty dressing.

# 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 tablespoons fresh basil, finely sliced (optional)

→ Dressing

11 - 4 tablespoons extra-virgin olive oil
12 - 2 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 small garlic clove, finely minced
15 - 1/2 teaspoon fine sea salt
16 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, combine the cannellini beans, chickpeas, and kidney beans.
02 - Add the red onion, bell pepper, cherry tomatoes, and cucumber to the bean mixture.
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 salad and toss gently to combine all ingredients.
05 - Fold in the chopped parsley and basil for fresh herbal notes.
06 - Just before serving, gently mix in the prosciutto ribbons, reserving a few for garnish on top.
07 - Adjust seasoning to taste and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It's a salad that actually fills you up, thanks to three kinds of beans packed with protein and fiber.
  • The prosciutto elevates it from weeknight sides to something you'd serve when people are coming over.
  • Zero cooking required means it's perfect for hot days when you want something fresh without heating the kitchen.
  • It tastes even better the next day as the dressing soaks into everything.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid makes the whole salad taste processed and dull instead of bright.
  • Add the prosciutto at the very last moment before serving or it wilts into the dressing and loses the textural contrast that makes it special.
  • The salad actually improves after a few hours as the flavors settle together, so make it ahead if you can.
03 -
  • Chill your serving bowl or plates for five minutes before assembling—it keeps the salad cool longer and makes every bite feel a little more special.
  • If you prefer a less peppery dressing, use a splash of lemon juice or white wine vinegar instead of red wine vinegar for a lighter, brighter taste.
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