White Bean Salad with Prosciutto
- PREP 15min
- TOTAL 15min
This lemony white 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.
You Will Need
White Bean Salad
1 (15oz) can white beans, drained and rinsed or use 1 ½ cups cooked white beans
1/4 cup parsley 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, try our homemade garlic croutons
Lemon Dressing
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
Directions
Make the dressing. Whisk the mustard, lemon juice, olive oil, salt, pepper, and honey in the bottom of a large bowl until creamy. Add 1/2 to 1 teaspoon of honey or maple syrup if the dressing is too tart.
Add the beans, parsley, and parmesan to the bowl with the dressing. Gently toss until well coated. If making ahead, cover and refrigerate for up to 3 days.
Add arugula and gently toss until dressed.
Divide the salad between four plates and then tuck the prosciutto and croutons into each salad.
Adam and Joanne's Tips
- Make ahead: Follow our recipe below to the point where you toss the beans, parmesan, and parsley with the dressing. Cover the bowl and store it in the refrigerator for up to 3 days, possibly even a day longer, but remember that the olive oil in the dressing may thicken when cold. If this happens, take the salad out of the fridge 30 minutes to an hour before serving to allow the oil to return to its liquid state.
- The nutrition facts provided below are estimates.