White Bean Pancetta Salad
Elevate your salad game with this White Bean Pancetta Salad, a flavorful and satisfying dish perfect for any time of the year. This recipe brings together creamy white beans, crispy pancetta, and peppery arugula, all tied together with a zesty lemon and red wine vinegar dressing sweetened with a touch of honey. Finished with juicy cherry tomatoes, caramelized red onions, and optional Parmesan shavings, this salad achieves a perfect balance of savory, tangy, and fresh. Ready in just 25 minutes, it’s an impressive yet easy option for lunch, dinner, or as a vibrant side dish at gatherings. Packed with protein and bold flavors, this salad is sure to become a go-to favorite for healthy meal enthusiasts and salad lovers alike.
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Recipe Information
Ingredients
- 15 oz canned white beans (e.g., cannellini or great northern beans)
- 4 oz pancetta, diced
- 3 tbsp extra virgin olive oil
- 0.25 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 3 cups baby arugula or mixed greens
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp honey
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup parmesan cheese, shaved (optional)
Instructions
Rinse and drain the canned white beans thoroughly under cold water, then set them aside.
In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add the diced pancetta and cook for 5-6 minutes, stirring occasionally, until it becomes golden and crispy. Remove the pancetta with a slotted spoon and let it drain on paper towels.
In the same skillet, add the diced red onion and sauté for 2 minutes until softened and lightly caramelized. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine the white beans, sautéed red onions, cherry tomatoes, and crispy pancetta.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, red wine vinegar, honey, salt, and black pepper to create the dressing.
Pour the dressing over the bean mixture and toss until everything is evenly coated.
Add the arugula or mixed greens to the salad and gently fold them in to avoid bruising the leaves.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the salad to a serving dish and garnish with shaved parmesan cheese, if desired. Serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 16.2 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 954 mg | 73% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
