Bean & prosciutto salad

Bean & prosciutto salad


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

Janet Mitchell

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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