Green Bean Salad with Chopped Onion and Diced Smoked Pork

Consider this a Mediterranean Diet recipe that is the perfect example of plant-forward with bits of animal protein, used in the way people used to incorporate meat in their traditional diets, a little bit here and there. There are a lot of great traditional cured pork products from all around the Mediterranean and any of them can be used in this recipe.
15 min
10 min


  • 1 pound fresh green beans trimmed
  • 1/4 cup extra-virgin Greek olive oil
  • 2-3 tablespoons Greek red wine vinegar
  • Salt and freshly ground black pepper
  • 1 large white onion minced
  • 2 good-quality roasted red peppers in brine such as Florina peppers, rinsed, drained and diced
  • 2 ounces Spanish jamon prosciutto di Parma, or Greek pasto or singlino pork, chopped
  • 1 hard-boiled egg chopped fine
  • 1/3 cup chopped fresh flat-leaf parsley


  1. Steam the beans for about 8 minutes or so, until tender but al dente, or blanch them in salted water (it helps retain their color) for about 6-7 minutes. Drain and rinse in a colander with cold running water. Pat dry.
  2. In a small bowl whisk together the olive oil, vinegar, salt and pepper.
  3. Place the beans in a serving bowl. Top with the minced onion, peppers, cured ham, egg and parsley. Pour the dressing over the salad and serve.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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