Recipe courtesy of Claire Robinson
Episode: Soup Night
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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!

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

White Bean Dip

Recipe courtesy of Food Network Kitchen

Berbere-Roasted Hake with Cool Bean Salad

Recipe courtesy of Eddie Jackson

Baked Chicken with White Beans and Tomatoes

Black Beans

Recipe courtesy of Ree Drummond

Sausage, White Bean and Tortellini Soup

Recipe courtesy of Food Network Kitchen

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking