Green Bean Salad with Prosciutto
- Yield: 4 to 6 servings
- Prep: 5 mins
- Cook: 6 mins
If available, use haricots vert instead of regular green beans.
Ingredients
- 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
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.
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%