White Bean Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 434
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 69
- Dietary Fiber
- 18
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 0
- Sodium
- 444
- Total: 10 min
- Prep: 10 min
Ingredients
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
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!