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White Bean Salad with Tomatoes and Crisp




Source of Recipe


olivegarden.com


List of Ingredients




2 19 oz. Cans White Navy Beans, (rinse well) or 38 oz Dried Beans soaked in water until tender
2 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
1 Tbsp Basil Fresh Chopped
1/4 cup(s) Uncooked Pancetta, sliced and chopped
1/4 cup(s) Diced Tomatoes
1/2 cup(s) Uncooked Yellow Onion 1/4" diced
1/2 tsp Salt
pinch Ground Black Pepper
2 tsp Chopped Rosemary
3 Tbsp Grated Parmesan


Recipe



If using dry beans, soak beans overnight or until tender.

Then, boil in salted water for about 10 minutes (1 tbsp salt to 1 gallon of water).

Drain and cool in refrigerator.

Heat olive oil in a saute pan.

Add Pancetta and slowly cook over medium heat until crispy.

Add onion and saute.

Add rosemary for one to two minutes, remove from heat.

Mix red wine vinegar, tomatoes, salt, pepper, and grated Parmesan in a bowl.

Mix the hot Pancetta and onion into the bowl and cool.

Combine beans with Pancetta mixture and serve at room temperature.

Serve at room temperature.

Note: Freshly grated parmesan cheese would be delicious on top.