Olive Garden White Bean Salad - cooking recipe

Ingredients

4 cups white kidney beans, rinsed well (canned or dried or cooked)
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup uncooked pancetta, sliced chopped
1/2 cup yellow onion, small diced
2 teaspoons rosemary, finely chopped
3 tablespoons red wine vinegar
1/4 cup tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons parmesan cheese, grated
1 tablespoon fresh basil, chopped

Preparation

Heat 2 tbsp olive oil in a saute pan. Add pancetta and cook slowly over medium heat until crispy. Add onion and saute until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat.
Combine red wine vinegar, tomatoes, salt, pepper, grated Parmesan, basil and 1/4 cup olive oil in a bowl. Add hot pancetta and onion to the bowl and allow to cool.
Mix in the beans with the pancetta mixture and serve at room temperature.
Serve with freshly grated Parmesan cheese and a drizzle of olive oil on top.