Serves 4

  • 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

    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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