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White Bean Salad with Prosciutto

Delicious White Bean Salad with Prosciutto in 15 Minutes

This White Bean Salad with Prosciutto is a light and satisfying dish, perfect for summer celebrations.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 plates
Course: Lunch
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can (15 oz) white beans Provides creaminess and protein; substitute with 1½ cups of cooked white beans for a homemade option.
  • 1/4 cup parsley leaves, chopped Adds freshness and color; can be substituted with basil or cilantro if desired.
  • 1/4 cup grated parmesan cheese Offers a savory, umami flavor; use pecorino for a stronger taste or nutritional yeast for a dairy-free alternative.
  • 6 cups arugula Adds peppery sharpness and a vibrant green color; spinach can be used if preferred.
  • 8 slices prosciutto Provides a salty, rich flavor; swap with another dry-cured ham or omit for a vegetarian version.
  • handful croutons Optional addition for crunch—homemade garlic croutons are recommended.
For the Dressing
  • 2 teaspoons Dijon mustard Acts as emulsifier in the dressing, providing tanginess; substitute with whole grain mustard for a different texture.
  • 1 large lemon juice Adds acidity and brightness; use vinegar (like red wine or apple cider) in a pinch.
  • 1/4 cup extra virgin olive oil Brings richness and helps blend the dressing; flavored oils or avocado oil can substitute.
  • 1/4 teaspoon fine sea salt Enhances flavors; adjust based on dietary needs.
  • 1/4 teaspoon fresh ground black pepper Adds warmth and depth; replace with white pepper for a milder flavor.
  • 1/4 teaspoon honey Optional; balances acidity of the dressing; agave syrup is a good plant-based alternative.

Equipment

  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the Dijon mustard, lemon juice, and olive oil until creamy and emulsified.
  2. Gently fold in the drained white beans, chopped parsley, and grated parmesan cheese into the dressing.
  3. Just before serving, fold in the arugula gently to maintain its texture.
  4. Divide the salad among plates, top with prosciutto slices, and sprinkle croutons if using.

Nutrition

Serving: 1plateCalories: 320kcalCarbohydrates: 24gProtein: 15gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 20mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep arugula separate from other ingredients until serving.

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