Fagioli cannellini (cannellini bean) and peperoni (capsicum/pepper) salad

Serves Icon
Serves4
Time 10 Minutes
Ingredients
  • 400g canned Italian ‘fagioli cannellini’ (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
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Sea salt

How to Make It
Step 1

Make a dressing for the fagioli cannellini (cannellini bean) and peperoni (capsicum/pepper) 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 Italian ‘fagioli cannellini’ (cannellini beans) for 3 minutes or until warmed through. Remove from heat and discard garlic.

Step 3

Stir in parsley. Season to taste.

Step 4

Transfer the fagioli cannellini (cannellini bean) and peperoni (capsicum/pepper) salad to a serving dish or divide among serving plates – buon appetito.

400g canned Italian ‘fagioli cannellini’ (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|2 tablespoons flat-leaf parsley, finely chopped|Sea salt

Vanessa Bottaro

Founder and Owner at Italian Spoon
What is second best thing to being in beautiful Italy? Cooking and writing about Italian food, of course!

I live in Melbourne, Australia with my husband Simone and two children. They are my first love! Italian Spoon brings my second love for cooking Italian food and blogging to life and I am loving it!

I hope to inspire you to continue the tradition of Italian home cooking. Buon appetito!
Vanessa Bottaro

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