Olive Garden White Bean Salad

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“This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. The white kidney beans are pre-cooked for this recipe. This salad makes a wonderful appetizer along with toasted Italian bread slices.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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