White Bean Salad

PREP TIME: 10min
SERVES: 4 servings


  • 1 red bell pepper
  • 1 (15-ounce) jar stewed cannellini beans, drained
  • 2 large heads Belgian endive (red or green or a combination), trimmed and thinly sliced
  • 1 lemon, zested and juiced
  • 2 tablespoons garlic-flavoured olive oil
  • Kosher salt and freshly ground black pepper


Step 1
Roast the bell pepper until charred (either over a gas flame, grill or broiler).
Peel, stem, seed and chop into a bean-size dice.

Step 2
Put the beans, red peppers, endive and lemon zest into a serving bowl.
Add the lemon zest and juice and drizzle with the garlic oil.
Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing.
Serve as a yummy chopped salad or as a dip with more endive leaves.


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