Tomato and Shell Bean Salad Recipe
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.
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