White Bean Salad

• 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

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)