From Smitten Kitchen
Beach Bean Salad
- Time
- 45 min
- Makes
- Servings: Makes 8 cups salad
- Ingredients
- 14
14 things you may not have.
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Ingredients
- 2 large bell peppers (one red, one yellow, if you can find)
- 1 poblano pepper or a third bell pepper (mine was orange)
- 3 15-ounce cans cannellini beans, drained and rinsed (or 1 pound dried, cooked)
- 4 ounces very thinly sliced soppressata, cut into very thin strips (optional)
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons sherry vinegar
- 2 garlic cloves or 1 large, minced with a teaspoon or two of oregano
- 1 tablespoon freshly-squeezed lemon juice
- 1 teaspoon fine sea salt
- 1 tablespoon roughly chopped fresh rosemary (I skipped this)
- 1 tablespoon roughly chopped fresh oregano leaves (or 1 1/2 teaspoons dried oregano)
- Freshly ground black pepper or red pepper flakes
- 1/4 cup chopped fresh flat-leaf parsley
- 1 to 2 cups radicchio in 1/4-inch ribbons or torn into bite-size pieces
The method
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