Cannellini Bean and Capsicum Salad
Ingredients
- 400g canned Italian cannellini beans, rinsed, drained
- 4 tablespoons (80ml) extra virgin olive oil
- Zest and juice of 1 lemon
- 1 clove garlic, whole
- 280g canned roasted red capsicum, drained, finely chopped (alternatively, roast your own capsicum)
- 2 tablespoons flat-leaf parsley, finely chopped
- Sea salt
How to Make It
Step
1
Make a dressing for the salad by stirring half of the olive oil and lemon juice in a bowl.
Step
2
Heat the remaining olive oil in a large non-stick frying pan over medium heat. Cook the garlic (whole) for 2 minutes or until aromatic. Stir in capsicum and canned cannellini beans for 3 minutes or until warmed through. Remove from heat and discard garlic clove.
Step
3
Stir in parsley. Season to taste.
Step
4
Transfer the salad to a serving dish or divide among serving plates – buon appetito!
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