White bean salad
Delight your taste buds with this satisfying white bean salad recipe. Balanced flavors and textures to excite your palate with every bite.
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
Instructions:
- Char the bell pepper by roasting it over a gas flame, on a grill, or under the broiler until it becomes blackened. Remove the skin, stem, seeds, and chop it into small dice-sized pieces.
- Combine the beans, roasted red peppers, chopped endive, and grated lemon peel in a bowl. Pour over the lemon juice and garlic-infused oil. Season with salt and pepper, to your liking, and mix everything together well until evenly coated with the dressing. Serve this delicious mixture as a chopped salad or a dip with additional endive leaves. Bon appétit!
Summary:
- Calories: 1738 kcal
- Fat: 31 g
- Protein: 103 g
- Carbs: 278 g
- Potassium: 8333 mg
- Magnesium: 846 mg