White Bean Salad (Claire Robinson) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.
2. 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!
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