Ensalada de judías, boniato y jamón ibérico

Bean, sweet potato and Iberian ham salad

Let's show you how to prepare this salad of beans, sweet potato and ham. A seasonal dish full of color and flavor to add to your menu.

Ensalada de judías, boniato y jamón ibérico



TOTAL TIME: 15 min

  • 300 g green beans
  • 1 medium sweet potato
  • 80 g de jamón de cebo de campo ibérico
  • Juice of a quarter of a lemon
  • Juice of half a lime
  • Olive oil
  • Salt
  • Lemon and lime peel zest


1. Have all your ingredients at hand: Green beans, sweet potato, Iberian ham, olive oil, paprika, lime and lemon.

We start by cutting the green beans. We prefer them with a small cut so that they cook quickly and are delicious, but you can do it with the cut that you like the most.


3. When you have them cut, prepare water in a pot and as soon as it boils, put the beans in it.

Leave them over medium heat for about 5 or 6 minutes.

4. Start preparing the vinaigrette that will accompany this dish. We will make it from olive oil, paprika, lime juice and lime and lemon zest.

5. Peel and cut the sweet potatoes into small cubes, dip them in oil and salt them. los.

6. Sauté them in a frying pan over high heat until golden brown. A trick to make them softer is to add a splash of water, cover and let them finish cooking for a couple of minutes.

7. When ready, mix the well-drained beans and the hot sweet potato and add the ham on top, it will get the temperature we are looking for. Finish the dish with a touch of the vinaigrette we have prepared.

Ensalada de judías, boniato y jamón ibérico


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