Instructions

1. Slice the red onion thinly and place in a small non reactive bowl with the vinegar. Add a teaspoon of salt, stir and let sit while you prepare the rest of the dish.
2. Steam the string beans until well cooked. Not mushy, but not overly crisp either. I hate the taste of raw string beans. When cooked, plunge into a bowl of ice water to keep them green. Drain well and pat dry. Place in a serving bowl.
3. Heat small frying pan to medium heat, and add cubed salami. Cook until very well crisped up. This will probably take about 8 minutes or so. Stir while cooking to brown evenly.
4. Scoop up with slotted spoon and drain briefly on a paper towel. Try not to eat all the pieces at once.
5. Add the salami to the string beans, along with the onions. Dress with olive oil and the reserved vinegar from the onions. Add salt and pepper to taste.