This salad is just delicious, but unfortunately where we live is very difficult to get the yellow beans. I sometimes use snow peas instead. I have made some changes to the original recipe, and I have used my favourite salad dressing and rocket, it really enhances the flavours. INGREDIENTS 6 slices prosciutto 170g green beans 175g wax beans ( I've just doubled the green beans ) 175g tinned butter beans, rinsed and drained 2 Tbsp extra virgin olive oil 2 tsp champagne or white wine vinegar 1 garlic clove, crushed 1 tsp Dijon mustard 5 handfuls Italian parsley, roughly chopped 2 handfuls of rocket 2 Tbsp pine nuts, toasted METHOD: Bring a large saucepan of water to the boil. Meanwhile, grill or pan-fry the prosciutto until it is crisp and then allow to drain on paper towel. Blanch the green and wax beans in the boiling water for a few minutes or until the green ones begin to turn an emerald green. Drain the beans and refresh under cold running water. Put the olive oil,...