White Bean Salad With Lemon & Rosemary

• 3 (15 ounce) cans cannellini beans
• 12 medium sweet onion, thinly sliced
• 3 green onions, chopped
• 3 tablespoons flat-leaf Italian parsley, chopped
• 2 tablespoons fresh rosemary, chopped
• 12 cup extra virgin olive oil
• 1 large lemon
• 1 teaspoon lemon zest
• 2 garlic cloves, crushed
• 1 (15 ounce) can ripe olives, coarsely chopped
• 2 tablespoons white wine vinegar
• 1 dash red pepper flakes
• salt & freshly ground black pepper
• 14 cup prosciutto, thinly sliced and chopped (optional)

1. Drain and rinse beans, place in large mixing bowl.
2. Combine onion, green onion (white & light green parts), parsley, rosemary, garlic, olives, 1 tsp lemon zest and chopped prosiutto.
3. Squeeze juice from lemon, whisk together with olive oil, vinegar and seasonings.
4. Add this to bean mixture, toss to blend.
5. Allow to marinate at least 1 hour at room temperature before serving.
6. Garnish with strips of lemon peel and a rosemary sprig.

cannellini beans, sweet onion, green onions, flatleaf italian parsley, fresh rosemary, extra virgin olive oil, lemon, lemon zest, garlic, ripe olives, white wine vinegar, red pepper, salt

Taken from www.food.com/recipe/white-bean-salad-with-lemon-rosemary-281934 (may not work)