Name: White Bean Salad with Grilled Figs
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Directions

Preheat the grill to high heat.
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.
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.
Add the figs to a small bowl and add salt and pepper, to taste. Drizzle with olive oil and toss.
Arrange the figs on the hot grill and cook until a nice char is achieved, about 1 to 2 minutes.
Remove the bowl with the beans from the refrigerator. Add the blue cheese, pancetta, parsley, thyme, and the figs. Toss to combine and serve.

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White Bean Salad with Grilled Figs

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