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Celebrating La Dolce Vita

Silvana's Bean and Capsicum Salad

Silvana's Bean and Capsicum Salad
Recipe Date:
2 April 2014
Cook Time:
  • 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

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.