Spanish Bean Salad: Week 1, July 2019

Prep Time: 20 mins   Total Time: 20 mins   Serves: 4 servings

Ingredients:   Resource from epicuriantravelerblogger.com

14 oz. can of white beans, such as cannellini or navy beans

14 oz. can of chick peas

1 roasted sweet pepper, chopped

3 celery stalks, chopped

1 dill pickle, finely chopped

2/3 cup olive oil

4 tbsp white wine vinegar

1 garlic clove, finely chopped

2 tsp Dijon mustard

1 tbsp fresh parsley, chopped

Pinch of sugar

Salt and pepper to taste

Snipped fresh chives, to garnish

Preparation:

Roast the red peppers in a baking dish at 180°C (350°F) for 45 minutes.  Leave to cool.  The skins should peel off easily.  Also remove the seeds.  This step can be done a day or two before you make the salad. Just keep the peppers in an airtight container in the fridge until needed.

Slice the peppers and finely chop the celery, gherkins and add them to the bowl with the drained white beans.

Make the dressing by whisking the vinegar, oil, garlic, dijon mustard, parsley, salt and pepper. 

Put all the ingredients in a salad bowl and mix.  

Chill the salad until needed.