White Bean & Endive Salad
Everything about this recipe is delicious and easy. It uses three of my favorite salad staples: beans, red peppers, and endive. Pair it with a chunky tomato soup or egg frittata and you have a fast and satisfying meatless meal. Enjoy!
White Bean & Endive Salad
Ingredients
- 1 red bell pepper
- 1 15-ounce jar or can stewed cannellini beans, drained
- 2 large heads Belgian endive red or green or a combination, trimmed and sliced
- 1 lemon zested and juiced
- 2 tablespoons garlic-flavored olive oil
- salt and freshly ground black pepper
Instructions
- 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
