Recipe courtesy of Claire Robinson
Episode: Soup Night
Save Recipe Print
Total:
10 min
Prep:
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!

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Black Bean Salad

Recipe courtesy of Food Network Kitchen

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Greek Salad

Recipe courtesy of Rachael Ray

White Chicken Chili

Recipe courtesy of The Neelys

Browse Reviews By Keyword