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