Tuscan White Bean Salad

Short on time, big on flavor! Tuscan White Bean Salad is protein packed and ready in just 20 minutes. Peppery arugula, freshly grated parmesan, and crispy prosciutto will have you coming back for more.

This easy, uncomplicated White Bean Salad recipe makes a satisfying meal on a busy weeknight or a simple lunch on the go. Made with ingredients you probably have in the pantry, this Tuscan inspired salad tastes rich and complex, but requires very little effort. White beans are the star of the show, packed with lots of nutrient-rich protein.

Like our Charred Broccoli Salad or Lemon Kale Salad, its unique flavor combination adds new life to a boring or familiar salad routine. Serve it with a cup of Creamy Mushroom Soup or a slice of Roasted Tomato Quiche.

Jump to:

• Ingredients
• Instructions
• Top tip
• Variations and Substitutions
• Storage
• FAQ
• Related recipes
• White Bean Salad recipe

Ingredients

• WHITE BEANS: we like canned Cannellini beans for their creamy texture. You can also use canned navy beans. Rinse them before cooking.
• PROSCIUTTO: sliced prosciutto (you can also use chopped pancetta, bacon, ham or guanciale)
• OLIVE OIL: (divided): use the best quality extra virgin olive oil you can afford
• GARLIC: fresh garlic cloves
• RED PEPPER FLAKES: dried red pepper flakes
• BLACK PEPPER: freshly ground black pepper
• LEMON: juice from 1 lemon for dressing (you can also use red wine vinegar or balsamic vinegar).
• SUN-DRIED TOMATOES: we used sun-dried tomatoes in oil jar, julienned.
• ARUGULA: fresh arugula
• PARMESAN CHEESE: fresh grated parmesan cheese (Parmigiano Reggiano)

*see recipe card for quantities.

Instructions

1. Sauté Garlic: Heat 2 ounces oil in medium sauté pan over medium-low heat.Add garlic and cook for 2-3 minutes until garlic is soft.
2. Add Prosciutto: Remove garlic and discard. Now add prosciutto and cook until slightly brown (about 5-6 minutes), stirring often.
3. Add Beans: Add white beans along with red pepper, black pepper, and ½ C water. Cook over medium heat until water is absorbed (about 4-5 minutes).
4. Remove from Heat: Remove from heat and stir in sun-dried tomatoes. Allow to cool to room temperature
5. To Assemble: place arugula on plate and top with bean mixture. Garnish with extra sun dried tomatoes.
6. Dress: Drizzle remaining oil and juice from lemon on top. Sprinkle parmesan cheese over top.
7. Serve.

Top tip

Although this salad tastes great warm or cold, we prefer it warm! Serve it warm right after preparing the bean and prosciutto mixture.

Variations and Substitutions

• Meat: no prosciutto? Substitute chopped bacon, ham, pancetta, or guanciale.
• Meatless: This recipe tastes great without the meat! Plus the white beans are a great source of protein on their own. Just omit the prosciutto. You may need to add salt and pepper, as the meat does add a flavor component.
• Lettuce: we love the peppery bite of arugula for this salad, but you can easily substitute mixed greens, mesclun, or your favorite lettuce.
• Veggies: add chopped tomatoes or red onion.
• Acid: Want a bit more sweetness? Drizzle with balsamic glaze.

Storage

• Store the salad and the dressing separately in the refrigerator for up to 3 days.
• Make Ahead (meal prep): sauté prosciutto and bean mixture and store them in an airtight container in the refrigerator until you are ready to serve. Combine with arugula, add olive oil and lemon juice, and top with parmesan cheese.

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