Three-bean salad with roasted tomatoes and pancetta from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Steve Sando and Vanessa Barrington

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Notes about this recipe

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  • clkandel on August 29, 2021

    Since I had an abundance of garden fresh tomatoes, I roasted those to add to the salad. Using roasted tomatoes, instead of fresh, adds a unique component to the salad. I made this as a vegan side, so left out the meat. Even without that it is a nice blend of textures and flavor.

  • SheilaS on June 29, 2010

    Love the technique of oven-roasting canned tomatoes to boost flavor. This salad was fabulous with textural contrast of the crispy pancetta bits, crunchy celery and smooth beans. The pancetta softened on storing so it's really best served right away.

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