White Bean Salad

By bridgetinma

Recipe courtesy Claire Robinson, 2009

Ingredients

• 1 red bell pepper
• 1 (15-ounce) jar stewed cannellini beans, drained
• 2 large heads Belgian endive (red or green or a combination), trimmed and thinly sliced
• 1 lemon, zested and juiced
• 2 tablespoons garlic-flavored olive oil
• Kosher salt and freshly ground black pepper

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.

Put the beans, red peppers, endive and lemon zest into a serving bowl. Add the lemon zest and juice and drizzle with the garlic oil. Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing. Serve as a yummy chopped salad or as a dip with more endive leaves. Enjoy!