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Ingredients

  • 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

Instructions

  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.

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The recipe was originally published as Green Bean Salad with Prosciutto on Relish.com

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