 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
I've had this recipe quite a long time, although I have changed it somewhat from the original, comments Alden Thornton from Warrenton, Oregon. It's always been popular, particularly when served at picnics and potlucks. Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments. Ingredients:
1 large sweet red pepper |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1 medium red onion, sliced and separated into rings |
1/4 cup minced fresh basil |
3 tablespoons red wine vinegar |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
2. Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat. Yield: 5 servings.
|
|