White Beans W' Dried Tomatoes, Prosciutto And Sage

• 4 (15 oz) cans cannelloni beans, drained and rinsed
• 1 small red onion, finely diced
• 6 sun-dried tomatoes packed in olive oil, cut into slivers
• 3 ounces sliced prosciutto, sliced crosswise into shreds
• 2 tablespoons chopped fresh sage leaves
• Pinch ground cloves
• 1 teaspoon dried hot red pepper flakes
• 2 large garlic cloves, finely minced
• 1 teaspoon sea salt
• 3 tablespoons fresh lemon juice
• 2 tablespoons pomogranate molasses
• 1/2 cup extra virgin olive oil
• Freshly ground black pepper to taste
• 1/2 cup chopped fresh flat-leaf parsley

1. In a large serving bowl, combine drained and rinsed beans, red onion, sun-dried tomatoes, prosciutto and sage.
2. In a small bowl, combine and mix cloves, red pepper flakes, garlic, salt, lemon juice and pomogranate molasses. Mix well, then whisk the olive oil in in a thin steady stream. Pour over salad, add salt and pepper to taste and mix. May be made of time and refrigerated.
3. Before serving, bring to room temperature and add chopped parsley

cannelloni beans, red onion, tomatoes, sage, ground cloves, garlic, salt, lemon juice, pomogranate molasses, extra virgin olive oil, freshly ground black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/white-beans-w-dried-tomatoes-prosciutto-and-sage-1206088 (may not work)