Northern Bean Salad with Egg and Prosciutto #PicnicGame

Northern Bean Salad with egg and prosciutto by family foodieDo you know what day it is? Today is actually International Picnic Day, and what could be better than to celebrate with a group of bloggers from the Sunday Supper family?  

We chose dishes that corresponded to a letter of the alphabet, made our dish, and added it to a big virtual picnic basket. This group sure knows how to have some fun! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

So, I’m going on a picnic with my friends today and want you to come along and enjoy all the delicious food!

I’m going on a picnic and I’m bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D’s Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy’s Recipes and Writings
Northern Bean SaladI’m bringing… Northern Bean Salad with Egg and Prosciutto that is just perfect for a picnic. The best part about it, is that the simple olive oil and lemon dressing mixed with the beans serves as a salad dressing. It can be added right before serving so that the lettuce doesn’t get mushy!

Northern Bean Salad with Egg and Prosciutto – Perfect for a Picnic
  • 16 ozs great northern beans (rinsed and drained)
  • 2 tbsp sliced green onions
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • ¼ tsp sea salt
  • ¼ tsp fresh ground pepper
  • 3 cups spring lettuce mix (rinsed and drained)
  • 2 hard boiled eggs, sliced
  • 2 tbsp chopped fresh prosciutto or ham
  1. Combine all ingredients in a bowl except the lettuce, eggs and prosciutto and refrigerate for at least an hour.
  2. When ready to serve, combine the lettuce with the bean mixture.
  3. Add the sliced egg and sprinkle with the chopped prosciutto or ham.

You will love this easy recipe! But we are not done my friends, check out all the additional recipes that we will be serving at today’s picnic!Northern Bean Salad with Egg and Prosciutto from Family Foodie
Orzo Salad from The Not So Cheesy Kitchen
PICOBLAT from Simply Healthy Family
Quinoa-Stuffed Grape Leaves from Culinary Adventures with Camilla
Roasted Fingerlings with Capers and Dill from Peanut Butter and Peppers
Spicy Southern Fried Chicken from Food Lust People Love
Tuscan Bread Salad from Curious Cuisiniere
Ultimate Potato Salad from Bobbi’s Kozy Kitchen
Veggie Loaded Sandwiches from Momma’s Meals
Wild Watermelon Sangria from The Weekened Gourmet
Xavier Chicken Dumpling Soup from Nik Snacks
Yogurt Banana Berry Ice Pops from girlichef
Za’atar-Spiced Chickpea and Freekeh Salad from Sunday Supper Movement


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