Cannellini Bean Salad
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewCannellini Bean Salad Recipe. A delicious salad for any occasion. The crispness of the cannellini beans, spiciness of the onions, and the saltiness of the prosciutto makes a tasty combination welcome on any plate.
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Ingredients
| cannellini bean | 2 1/2 cups | |
| yellow onion | 1/2 | sliced |
| green onion | 4 | chopped |
| Italian parsley | 3 Tbsps | chopped |
| rosemary | 2 Tbsps | chopped |
| olive oil | 2/3 cup | |
| white wine vinegar | 2 Tbsps | |
| lemon | 1 | juiced |
| garlic clove | 2 | crushed |
| prosciutto | 1/4 lb | thinly sliced and chopped |
| salt | 1 1/2 tsps | to taste |
| pepper | 3/4 tsp | to taste |
Directions
- Place the beans in a large bowl and cover with cold water. Allow to sit overnight.
- Drain the beans and place in a large stockpot.
- Cover the beans with cold water and bring to a boil.
- Lower to a simmer and cook for 30 minutes until the beans are barely tender.
- Drain the water and pour the beans onto a baking sheet to cool and dry.
- Place the beans in a serving bowl and add the sliced yellow onion, green onion, parsley, and rosemary.
- Drizzle with olive oil, white wine vinegar, and lemon juice. Add the crushed garlic and thinly chopped prosciutto.
- Season with salt and pepper to taste and toss. Allow to sit at room temperature for 2 hours before serving.
