White Bean Salad with Grilled Figs (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
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