Green Bean and Tomato Salad with Prosciutto

Tender Beans Partnered with Sherry Vinaigrette and Shreds of Prosciutto

• Servings: 4.

Green beans and their more tender haricots vert counterpart are available year-round.  Add slices raw, bright little tomatoes and shreds of prosciutto to make a satisfying and easy bean salad.

Ingredients

• 1 to 2 pounds haricots verts (also called French beans)
• 1 pint cherry or grape tomatoes
• 1/8 pound prosciutto (about 5 paper thin slices)
• 1 teaspoon sherry vinegar
• 3 teaspoons extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Clean and trim the beans.
2. Bring a large saucepan of salted water to a boil. Add the beans and simmer for 4 to 5 minutes, until tender.
3. Drain and rinse the beans with cool water to stop the cooking. Make sure the beans are completely drained; pat with paper towels to remove any excess water and place the beans in a serving bowl.
4. Cut the cherry tomatoes in half and add to the serving bowl with the beans.
5. Using a knife or your fingers, shred the prosciutto slices into about 1-inch pieces. Add to the beans and tomatoes.
6. In a small bowl combine the sherry vinegar with the salt and pepper. Whisk with a fork until the salt dissolves. Add the olive oil and continue to whisk until the dressing emulsifies. Pour over the beans and tomatoes and toss to combine.
7. Serve immediately at room temperature.