I LOVE this salad. I eat it all the time and can't seem to get enough of it. It is so Italian as it is incredibly simple. The beauty of Italian and California cooking is in the simplicity of the ingredients - the freshest, minimal combination is usually the best.
italian bean salad.
1 can cannellini beans, drained and rinsed
2 slices prosiutto, chopped
1/4 red onion, thinly sliced (I use a mandolin)
1 large sprig fresh rosemary
salt and pepper to taste
drizzle red wine vinegar
Preheat a medium sized pan over medium heat. Drizzle with olive oil. Add red onion and saute a minute. Add prosiutto and saute another minute. Add cannellini beans, salt and pepper, stirring to combine. Reduce heat to low and cook gently for about 10 minutes. Add rosemary and vinegar. Cook another 2 minutes and remove. Keep chilled until ready to eat. Bring to room temp about an hour before enjoying. This works so well with a simple green salad and a bottle of sparkling water with a few orange segments and a rosemary sprig!