White Bean Salad

Name: White Bean Salad
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Ingredients

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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

Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.
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!