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

If available, use haricots vert instead of regular green beans.


1 pound green beans, trimmed and cut diagonally in half
1 medium summer squash, cut in matchsticks (about 2 cups)
6 radishes, thinly sliced
2 ounces prosciutto, thinly sliced and cut into thin strips
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
Coarsely ground black pepper


  1. 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.
  2. Drain well, pat dry with paper towels and transfer to a large bowl. Add remaining ingredients and toss to combine.

Recipe by Jean Kressy.



Get every new post delivered to your Inbox.

Join 241 other followers