White Bean Salad

  • Level: Easy
  • Yield: 4 servings
  • Total: 10 min
  • Prep: 10 min


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


  1. Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.
  2. 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!
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7 Reviews


Excellent. Different. This woman can cook! Now, I can too.

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