Green Bean Salad with Prosciutto

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 to 6 servings
  • Prep: 5 mins
  • Cook: 6 mins

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


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

Nutritional Info *per serving

  • Calories 140
  • Glycemic Load 0
  • Fat 9g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 10mg
  • Sodium 690mg
  • Potassium 380mg
  • Carbohydrate 11g
  • Fiber 4g
  • Sugars 5g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 50%
  • Calcium 6%
  • Iron 10%