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