Cantaloupe and White Bean Salad



Serving size

about 1 1/2 cups
30 Minutes
60 minutes

This recipe can be multiplied and keeps well, refrigerated, for 3-4 days.

Cantaloupe and White Bean Salad


2 cup, diced Fresh cantaloupe (small dice)
1 15 ounce can Canned no salt added white beans (drained and rinsed)
1 ounce Prosciutto (cut into small dice)
1 Tbsp. Olive oil
1/2 lime yields Lime juice, raw
1/8 tsp. Salt
1 to taste Black pepper
1 tsp. Dried or rubbed sage


Place the cantaloupe, beans, ham, olive oil, lime juice, salt, pepper and sage in a large bowl.

Fold together until well blended.

Chill before serving.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a riff on the classic appetizer of melon and prosciutto. I wanted something more substantial to serve as a side dish and the creamy white beans make a great counterpoint to the sweet melon and salty ham. Using the lime and sage bring a tart and a savory note to round out the recipe.

I love to serve this as a side dish with a spicy meal like the Skirt Steak with Pimentos.

"Men and Melons are hard to know."

Benjamin Franklin