Bean & prosciutto salad

    20 minutes

    Delightfully crisp, fresh beans offer useful vitamin C, folate, iron and – in the case of green beans – some beta-carotene.

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    Serves: 4 

    • 250g green beans
    • 1 tablespoon olive oil
    • 6 slices prosciutto (100g)
    • 1 onion, finely diced
    • 1 clove garlic, crushed
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh basil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook the beans in a little water in a small saucepan for 4 to 5 minutes or until crisp-tender. Drain and keep warm.
    2. Heat the oil in a medium frying pan and fry the prosciutto briefly over moderate heat until crisp. Remove the prosciutto and put aside.
    3. Cook the onion and garlic in the same pan for 2 minutes or until translucent. Cut the prosciutto into 2 cm pieces, return to the pan along with the parsley and basil, then pour the dressing over the beans. Tip into a bowl and serve hot or at room temperature.

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