Another salad recipe before summer disappears from our lives. Another one of Smitten Kitchen, Deb you are a source of fun in life. This recipe is seriously tasty. Deb Perelman calls it beach salad....hmmm I would't go that far but this salad is seriously good and not too hard.
INGREDIENTS:
-2 jars of white beans.
-3 peppers of different colors.
-2 jars of white beans.
-3 peppers of different colors.
-1 small red onion.
For the vinagrette:
-6 tablespoons of olive oil.
-4 tablespoons of apple vinegar.
-1 lemon squeezed.
-1 tsp of rosemary.
-1 garlic clove minced.
-1 tsp of salt
-black pepper. STEPS:
1. Rinse the beans of the tins so that you get rid of all that water from the jars.
2. Cut the peppers in slices and roast them at 225 for about 20 minutes until they char a little. Let them cool a bit before mixing with beans.
3. Create the vinaggrette, mixing everything.
4. Pour over the salad.
That's it. This salad it's real good, well done Deb! Kenton loved it. You can take this salad easily to a pretty beach.
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