Green Bean, Cannellini Bean and Bell Pepper Salad
This was a simple and yummy recipe! Especially satisfying and cool on a summer night when you eat it cold.
Green Bean, Cannellini Bean and Bell Pepper Salad
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
3 tablespoons olive oil
1 pound green beans, trimmed
2 15- ounce cans of cannellini beans, rinsed and drained
2 tablespoons capers
2 anchovy fillets, finely chopped (optional and I opted out)
2 tablespoons red wine vinegar
Salt and pepper
Rub bell pepper halves with 1 tablespoon olive oil. Place on baking sheet in 400 F degree oven for 8-10 minutes turning once. Remove from oven, place in a plastic bag and seal. Let stand for 5 minutes and then remove and carefully peel. (I did roast my peppers. They are easy and delicious. You could also used some canned roasted peppers though.)
In a large pot, bring water to a boil. Add green beans. Cook, covered, for 10 to 15 minutes, until crisp-tender. Drain. Cool in ice water. Drain. (I don’t think you could use canned beans for this, but you probably could substitute frozen.)
In a large boawl, toss peppers, green beans, cannellini beans, capers and anchovies (if using). In a small bowl, whisk together vinegar and the remaining oil. Season to tast with salt and pepper. Toss vegetables with dressing and serve.
This is good hot or cold!
Happy Creating!
Allyoop
CreationADay's Blog 