Olive Garden Bean Salad

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 cups kidney beans, rinsed well (canned or dried or cooked)
• 1/4 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1/4 cup uncooked pancetta, sliced chopped
• 1/2 cup yellow onion, small diced
• 2 teaspoons rosemary, finely chopped
• 3 tablespoons red wine vinegar
• 1/4 cup tomato, diced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons parmesan cheese, grated
• 1 tablespoon fresh basil, chopped

Recipe

• 1 heat 2 tbsp olive oil in a saute pan. add pancetta and cook slowly over medium heat until crispy. add onion and saute until translucent. add rosemary and cool for 1-2 minutes, then remove from heat.
• 2 combine red wine vinegar, tomatoes, salt, pepper, grated parmesan, basil and 1/4 cup olive oil in a bowl. add hot pancetta and onion to the bowl and allow to cool.
• 3 mix in the beans with the pancetta mixture and serve at room temperature.
• 4 serve with freshly grated parmesan cheese and a drizzle of olive oil on top.