Cantaloupe and White Bean Salad
Servings
4Serving size
about 1 1/2 cups
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied and keeps well, refrigerated, for 3-4 days.
Ingredients
| 2 cup, diced Fresh cantaloupe (small dice) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 ounce Prosciutto (cut into small dice) |
| 1 Tbsp. Olive oil |
| 1/2 lime yields Lime juice, raw |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Dried or rubbed sage |
Instructions
Place the cantaloupe, beans, ham, olive oil, lime juice, salt, pepper and sage in a large bowl.
Fold together until well blended.
Chill before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a riff on the classic appetizer of melon and prosciutto. I wanted something more substantial to serve as a side dish and the creamy white beans make a great counterpoint to the sweet melon and salty ham. Using the lime and sage bring a tart and a savory note to round out the recipe.
I love to serve this as a side dish with a spicy meal like the Skirt Steak with Pimentos.