White Bean Salad

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

red bell pepper, cannellini beans, endive, lemon, garlic, kosher salt

Taken from www.foodnetwork.com/recipes/claire-robinson/white-bean-salad-recipe.html (may not work)

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