Beluga lentils and the flavors of lemon accompanied by "al dente" green beans and the delicate saltiness of prosciutto are an absolute treat, one not to be missed. This beluga lentil salad can easily be adapted for vegetarians.
In a small non-stick skillet, add the prosciutto and cook over moderate heat, stirring occasionally, until browned, about 5 minutes; transfer to a plate to cool.
Season with salt and pepper and serve over a bed of salad greens. Serve and enjoy!