115-ounce jar or can stewed cannellini beans, drained
2large heads Belgian endivered or green or a combination, trimmed and sliced
1lemonzested and juiced
2tablespoonsgarlic-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