1477. Cannellini Roast Pepper Salad

A humble can of beans has the potential to be made into a fantastic meal, if you know how to use it to its potential. While it can be tossed into curries and soups, I opted for a flavorful salad, full of fibre and deliciousness, using my new favorite ingredients: roasted red pepper.It is common to find jarred roasted red pepper, but I prefer fresh whenever possible because I can control the amount of char I want and the jarred ones are slimy and muted somewhat in flavor.

Ingredients:

2 cans of cannellini beans (white beans)
4 red capsicum peppers

2 cups chopped parsley

3 spring onions

salt and pepper

1 lemon, juice

1/3 cup olive oil

Method:

Drain and rinse the beans from the cans. Let sit in a strainer until needed.

Cut the sides of the peppers, discarding the stem and seeds. Broil until charred and blistered, keeping a close eye to not over-burn. Chop into a dice and put in a salad bowl.

Finely slice the spring onion and add with the chopped parsley to the salad bowl.

Add in the drained beans and give a light toss to combine. 

Season with salt and pepper and dress with the lemon juice and olive oil.

Can be served immediately but best to sit for an hour or so to allow the flavors to develop.

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