Friday, November 23, 2012

Roasted pepper and bean salad

This was even better the next day, when the flavors had time to blend. Roasted peppers are brilliant in most dishes, this one is not exempt.

1 roasted red pepper
16 oz can of cannellini beans
1.5 tbsp olive oil
1.5 tbsp cider vinegar
1 tsp honey
0.5 tsp hot mustard
0.25 tsp salt
black pepper
1 clove garlic
half a red onion
3 tbsp fresh minced parsley

Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, grated garlic in a bowl.

Rinse the beans and add to the bowl. Chop roasted peppers and thinly slice the onions and mix in as well.

Add in the chopped parsley. Allow to marinade in the fridge overnight.

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