White Bean Salad with Tomatoes and Crispy Pancetta

Name: White Bean Salad with Tomatoes and Crispy Pancetta
Ingredients: 4 cups canned or dried/cooked white kidney (cannellini) beans, rinsed well; ¼ cup + 2 Tbsp extra virgin olive oil; 1/4 cup uncooked pancetta, sliced and chopped; 1/2 cup yellow onion, 1/4" diced; 2 tsp rosemary, finely chopped; 3 Tbsp red wine vinegar; 1/4 cup tomatoes, diced; 1/2 tsp salt; pinch ground black pepper; 3 Tbsp Parmesan cheese, grated; 1 Tbsp fresh basil, chopped

INGREDIENTS

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4 cups canned or dried/cooked white kidney (cannellini) beans, rinsed well

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¼ cup + 2 Tbsp extra virgin olive oil

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1/4 cup uncooked pancetta, sliced and chopped

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1/2 cup yellow onion, 1/4" diced

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2 tsp rosemary, finely chopped

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3 Tbsp red wine vinegar

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1/4 cup tomatoes, diced

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1/2 tsp salt

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pinch ground black pepper

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3 Tbsp Parmesan cheese, grated

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1 Tbsp fresh basil, chopped

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