Tomato and Shell Bean Salad Recipe
Photo: Gentl & Hyers
Serves 4
Ingredients
4 ounces pancetta, sliced into 1/8-inch wide, 1 1/2-inch long, 1/4-inch thick strips (about 2/3 cup)
Kosher salt
1 1/2 cups shelled fresh beans, such as edamame, lima, black-eyed peas, cranberry beans or a combination
1 ear of corn, kernels cut from cob
1 plum tomato, halved and grated
1 garlic clove, minced
2 Tbsp. red wine vinegar
5 Tbsp. olive oil
1/2 tsp. ground black pepper
1 pound assorted tomatoes, large ones sliced 1/4-inch thick, small ones halved or quartered
1/2 cup chopped basil
Directions
Active time: 25 minutes
Total time: 30 minutes
In a large skillet, cook pancetta over low heat, stirring a few times, until crisp, about 10 minutes. Drain on a paper towel–lined plate.
In a medium saucepan of boiling salted water, cook beans until just tender, 5 to 8 minutes. Just before they're done, add corn kernels and cook 1 minute. Drain and transfer to a large bowl. Add grated tomato, garlic, vinegar, olive oil and 1/2 tsp. each salt and pepper.
Arrange tomatoes on a platter and season with a pinch of salt. Top with bean salad. Scatter pancetta and basil over salad and serve.
Want more recipes like this delivered to your inbox? Sign up for the Oprah.com Food Newsletter!
Ingredients
Directions
Active time: 25 minutes
Total time: 30 minutes
In a large skillet, cook pancetta over low heat, stirring a few times, until crisp, about 10 minutes. Drain on a paper towel–lined plate.
In a medium saucepan of boiling salted water, cook beans until just tender, 5 to 8 minutes. Just before they're done, add corn kernels and cook 1 minute. Drain and transfer to a large bowl. Add grated tomato, garlic, vinegar, olive oil and 1/2 tsp. each salt and pepper.
Arrange tomatoes on a platter and season with a pinch of salt. Top with bean salad. Scatter pancetta and basil over salad and serve.
Want more recipes like this delivered to your inbox? Sign up for the Oprah.com Food Newsletter!