Target: 6 × 4 inches · landscape

Roasted Red Pepper and White Bean Salad with Basil

30 min · 4 servings

Ingredients

□ 2 (15 oz) cans cannellini beans, drained and rinsed

□ 12 oz jar roasted red peppers, drained and cut into 1/2-inch strips

□ 1/2 small red onion, thinly sliced

□ 1/2 cup fresh basil leaves, torn

□ 3 tbsp extra-virgin olive oil

□ 1 1/2 tbsp red-wine vinegar

□ 3/4 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

1. Rinse and drain cannellini beans. Drain roasted peppers into strips and thinly slice red onion.

2. Whisk olive oil, red-wine vinegar, salt, and pepper. Fold in beans, peppers, and onion gently.

3. Rest 15 minutes at room temperature, folding once halfway through so beans absorb the dressing.

4. Fold in torn basil just before serving. Taste, adjust salt or pepper, and serve at room temperature.

Cook’s note: Add basil after the rest so its aroma stays fresh and green.