Lemony White Bean Salad with Prosciutto
- PREP 15min
- TOTAL 15min
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.
You Will Need
Bean Salad
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, 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 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. Serve.
Adam and Joanne's Tips
- Make ahead tip: Follow the recipe through adding the beans, cheese, and parsley. Cover, and then store 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.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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