Making this white bean salad with prosciutto and arugula at home could not be any easier.
This Mediterranean inspired bean salad has creamy white beans, salty prosciutto, parmesan cheese, peppery arugula, and a punchy lemon dressing. Jump to the Lemony White Bean Salad Recipe or read on to see our tips for making it.
Adam and I eat quite a lot of beans so we are always on the lookout for new and exciting ways to serve them. This quick and easy white bean salad has to be one of our favorites.
You can use canned beans or beans that you’ve cooked yourself. In our photos, we’ve used small white beans, but other beans like cannellini, great northern, white kidney or even garbanzo beans will work beautifully.
What You’ll Need to Make Our Bean Salad
The ingredients for this salad are simple. Here’s a quick rundown of what we add. You can get the full recipe by scrolling down.
- Beans — try small white beans, cannellini, great northern, white kidney or garbanzo beans
- Arugula or another favorite salad green
- Prosciutto or other dry cured ham like serrano ham or Ibérico ham
- Crusty bread or croutons add crunch. You can leave this out if you prefer.
- Punchy lemon dressing made from Dijon mustard, fresh lemon juice, olive oil, parlsey, salt and pepper.
How to Make the Salad
If you have 15 minutes to spare, you can make this easy bean salad. Here’s how we do it.
Step 1, Make the dressing. As I mentioned above the dressing is simple with a combination of Dijon mustard, fresh lemon juice, olive oil, parlsey, salt, and pepper. I just whisk everything together in the bottom of a large bowl. This way, I can toss the rest of the salad ingredients right in.
Step 2, Add the beans, parmesan cheese, and parsley. I like tossing the beans around in the dressing before adding the salad greens (in our photos, we’ve used arugula). You can actually follow the salad recipe through this step and then set the bowl aside until you are ready to eat.
Step 3, Add the greens. Just before serving, I gently toss the greens into the beans. This way the greens are perfectly dressed and since we are doing it just before eating, they won’t turn soggy.
Step 4, Serve with prosciutto and croutons. I like to divide the salad between salad plates/bowls, and then nestle the prosciutto and croutons in. This makes the salad beautiful to look at and anyone you are serving has an idea of what’s in there. When I’m making this for others, I also love adding a few lemon slices for color (you don’t need to eat them, they are just there for presentation and a little extra lemon juice).
Make Ahead Tips
When making this white bean salad in advance, follow our recipe below through the step where we toss the beans, parmesan, and parsley with the dressing. Cover the bowl, and then store in the fridge until you plan to serve the salad. You can store this in the fridge up to 3 days (maybe a day more), but keep in mind that the olive oil might thicken. If this happens, take the salad out of the fridge 30 minutes to an hour before serving so that the oil returns to a liquid state.
Lemony White Bean Salad with Prosciutto
- PREP 15mins
- TOTAL 15mins
This lemony bean salad has creamy white beans, salty prosciutto, parmesan cheese, peppery arugula, and a punchy lemon dressing. Both canned beans and home cooked beans work beautifully in this salad.
Makes 4 salads
YOU WILL NEED
1 (15-ounce) can white beans, drained and rinsed or use 1 1/2 cups cooked beans
1/4 cup parlsey leaves, chopped
1/4 cup grated parmesan cheese
6 heaping cups arugula
8 thin slices prosciutto or other dry cured ham, torn into smaller pieces
Handful of croutons, optional, see notes
2 teaspoons Dijon mustard
Juice from 1 large lemon (about 1/4 cup)
1/4 cup extra virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon honey, optional
Make the dressing. Whisk the mustard, lemon juice, olive oil, salt, pepper, and honey in the bottom of a large bowl until creamy.
Add the beans, parsley, and parmesan to the bowl with dressing. Gently toss until well coated. If making ahead, cover and refrigerate up to 3 days.
Add arugula and gently toss until dressed. Divide the salad between four salad plates, and then tuck the prosciutto and croutons into the salad.