White Bean Salad

1. 1

   Roast the bell pepper until charred (either over a gas flame, grill or broiler).

2. 2

   Peel, stem, seed and chop into a bean-size dice.

3. 3

   Put the beans, red peppers, endive and lemon zest into a serving bowl.

4. 4

   Add the lemon zest and juice and drizzle with the garlic oil.

5. 5

   Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing.

6. 6

   Serve as a yummy chopped salad or as a dip with more endive leaves.

7. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.