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White Bean Salad with Grilled Figs
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- 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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