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!