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Silvana's Bean and Capsicum Salad

Recipe Date:

2 April 2014

Cook Time:

00:15:00

Difficulty:

Easy

Measurements:

Metric

Ingredients

400 g Tender green beans, trimmed
1 Large red capsicum, cut thinly into half rounds
1 Red onion, cut thinly into half rounds
200 g Dried Cannellini beans, soaked overnight then boiled for one hour to soften. Alternatively use a 400g tin, rinsing beans before use
1 Clove of garlic, peeled and cut in half
JOSEPH Extra Virgin Olive Oil
JOSEPH La Casetta Aged Vinegar
Sea salt
Black pepper, freshly cracked

Directions

Blanche the green beans in salted water for a few minutes until they soften but retain a little cruchiness. Drain and leave to cool.

Combine green beans, capsicum, onion, cannellini beans and garlic in a clear salad bowl

Sprinkle with sea salt and freshly cracked black pepper to taste.

Add olive oil followed by the vinegar and toss

Remove garlic and serve immediately.