You are here: Home » Recipes » Green Bean Salad with Prosciutto Green Bean Salad with Prosciutto Kitchen Tested Yield 4 to 6 servings Prep 5 mins Cook 6 mins The rich flavor and silky texture of prosciutto di Parma, the most famous of the Italian hams, makes a delicious addition to this summery salad. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail If available, use haricots vert instead of regular green beans. Ingredients 1 pound green beans, trimmed and cut diagonally in half1 medium summer squash, cut in matchsticks (about 2 cups)6 radishes, thinly sliced2 ounces prosciutto, thinly sliced and cut into thin strips2 tablespoons finely chopped fresh flat-leaf parsley2 tablespoons extra-virgin olive oil2 tablespoons red wine vinegar1/2 teaspoon salt Coarsely ground black pepper Instructions Steam beans in steamer basket over boiling water until crisp-tender, 6 to 8 minutes. Empty into a colander and cool under cold running water. Drain well, pat dry with paper towels and transfer to a large bowl. Add remaining ingredients and toss to combine. Recipe by Jean Kressy.