Silvana's Bean and Capsicum Salad
Recipe Date:
4 February 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.
