You need about 20 minutes to throw together this light, but satisfying Tuscan-inspired salad. This recipe will use all of the salad ingredients, but it is completely up to you how much of each ingredient to include. For a lighter (less filling) salad, use only half of the can of beans, and save the rest for another salad or small dish. If you like your salads a little less spicy, reduce the red onion or swap it out for a sweet or green onion. You could even fry some white onion and omit the panchetta for a vegetarian-friendly salad.
Beans & Greens Salad
Add olive oil, red wine vinegar, garlic, brown sugar, salt, and pepper for the dressing together in a mason jar, close with a lid and shake to mix.
Heat a small non-stick or cast iron pan on medium. Slice the panchetta crosswise into 0.5 inch pieces, and drop the pieces in batches into the hot pan until they brown and puff a bit. This will not take long! Spoon the lightly fried panchetta onto a paper towel to cool.
Mix together the beans and diced onion, spoon over chopped lettuce in (one or two) bowls, then dress with your prepped vinaigrette.
Sprinkle your crispy panchetta on top, and grate as much Toscano as you can handle over your ready-to-eat salad!