White Bean Salad with Grilled Figs

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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2 (15-ounce) cans cannellini beans

1/2 red onion, thinly sliced

2 cloves garlic, thinly sliced

4 plum tomatoes, seeded and diced

1 lemon, juiced

3 tablespoons olive oil, plus more for drizzling

1/2 pound pancetta, small dice

12 figs, halved

Salt and freshly ground black pepper

1 cup crumbled blue cheese

1/4 cup chopped parsley leaves

1 teaspoon chopped thyme leaves


  1. Preheat the grill to high heat.
  2. In a large serving bowl add the beans, onions, garlic, tomatoes, and lemon juice. Add 2 tablespoons of the olive oil and toss together. Cover with plastic wrap and refrigerate until chilled.
  3. In a large saute pan coated with the remaining 1 tablespoon olive oil, add the pancetta. Toss and stir until crispy and browned, about 3 to 4 minutes. Remove from the pan to a paper towel lined plate and set aside.
  4. Add the figs to a small bowl and add salt and pepper, to taste. Drizzle with olive oil and toss.
  5. Arrange the figs on the hot grill and cook until a nice char is achieved, about 1 to 2 minutes.
  6. Remove the bowl with the beans from the refrigerator. Add the blue cheese, pancetta, parsley, thyme, and the figs. Toss to combine and serve.