Protein-rich beans and prosciutto blend with fresh herbs, crisp veggies, and tangy dressing for a flavorful dish.
# 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 tbsp fresh basil, finely sliced (optional)
→ Dressing
11 - 4 tbsp extra-virgin olive oil
12 - 2 tbsp red wine vinegar
13 - 1 tsp Dijon mustard
14 - 1 small garlic clove, finely minced
15 - 1/2 tsp fine sea salt
16 - 1/4 tsp freshly ground black pepper
# Directions:
01 - In a large bowl, combine the cannellini beans, chickpeas, and kidney beans.
02 - Incorporate the red onion, bell pepper, cherry tomatoes, and cucumber into the beans.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, garlic, sea salt, and black pepper in a small bowl to create the dressing.
04 - Pour the dressing over the bean and vegetable mixture and toss gently to combine evenly.
05 - Fold in the finely chopped parsley and sliced basil gently.
06 - Just prior to serving, mix in the prosciutto ribbons, reserving a few to garnish on top.
07 - Adjust seasoning as needed and serve chilled or at room temperature.
