White Bean Salad

6 ingredients
7 steps

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

Directions

  1. 1
    Roast the bell pepper until charred (either over a gas flame, grill or broiler).
  2. 2
    Peel, stem, seed and chop into a bean-size dice.
  3. 3
    Put the beans, red peppers, endive and lemon zest into a serving bowl.
  4. 4
    Add the lemon zest and juice and drizzle with the garlic oil.
  5. 5
    Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing.
  6. 6
    Serve as a yummy chopped salad or as a dip with more endive leaves.
  7. 7
    Enjoy!

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