Cannellini Bean Salad

I recently returned from a fabulous vacation in Italy where I fixed this salad as one of our contributions to the Pici Night Dinner at Cretaiole.  Pici is a hand rolled pasta that is specific to the Val d'Orcia area of Italy where I was staying.  More on that some other time.

This is an easy recipe with simple ingredients that is very good and healthy.  I hope you enjoy it.

Cannellini Bean Salad

Ingredients:

1 Red Bell Pepper
1 Yellow Bell Pepper
1 Medium Red Onion
3 Garlic Cloves, smashed with the flat side of a knife
2 Tablespoon good-quality Olive Oil, separated
2 Sprigs Fresh Rosemary
2 15.5 ounce cans of cannellini beans
3 Tablespoons Red Wine Vinegar
1 Tablespoon Freshly Squeezed Lemon Juice
1 teaspoon Sea Salt
1 teaspoon Freshly Ground Black Pepper

Directions:

Preheat oven to 425 degrees F. 
Wash and chop the bell peppers in 3/4 inch pieces.
Chop the onion into 3/4 in pieces.
Spread the chopped peppers, garlic and rosemary on a baking sheet.
Drizzle with 1 Tablespoon Olive Oil, salt and pepper.  Toss well to coat the vegetables.

Roast the vegetables in the oven for 25 minutes, stirring occasionally, until softened and they start to caramelize.  Remove the roasted rosemary sprigs and discard.

While the veggies are roasting, drain and rinse the cannellini beans and set aside.

Toss the still warm roasted vegetables with the beans, red wine vinegar, lemon and 1 Tablespoon olive oil.   Allow the salad to sit a room temperature, stirring occasionally, for at least one hour to allow the flavors to marry.   Taste and adjust seasonings as needed.

and that's What's Cooking at Cathy's ~ Enjoy!