A light summer salad, cannellini beans and roasted red peppers tossed with herby citrus flavours.
Cuisine: Gluten-free, Vegan, Vegetarian
Keyword: kidney beans, roasted red peppers
Author: Trish | The In Fine Balance Food Blog
2tbspolive oilextra virgin
zest from ½ an orange
juice from ½ an orange
juice from ½ a lemon
1-½cupscooked cannellini beansor white kidney beans, about 1 can rinsed and drained, I use low-sodium varieties
3-4whole roasted red peppersabout 1 cup sliced
¼cupchopped fresh herbsparsley, basil, chives
½cupred onionsmall dice
salt to taste
Mix all ingredients in a large bowl. Let sit about 30 minutes before serving to let the flavours meld.
This salad is best if it sits for a while before serving. A little mellowing time allows the citrus juice to soak into the beans and the flavors to come together.This salad keeps refrigerated for up to 3 days.I haven't specified the amount of salt needed as I find it depends considerably on the brand of canned beans used, or if I used home-cooked beans. I tend to buy low sodium or even no-salt-added canned beans so it is easier to control the amount of salt in my recipes.