Roasted Red Pepper Gigante Bean Salad
Ingredients
Units
Scale
Dressing Ingredients:
- 1/4 cup extra virgin olive oil
- 2 tablespoons vinegar (white balsamic or red wine)
- 1 small lemon, zested and juiced
- 2–3 tablespoons roasted red pepper “syrup”
Salad Ingredients:
- 2 (15 oz) cans of beans (I used about 3 cups of gigante beans)
- 2 garlic cloves, crushed
- 2 teaspoons salt
- 1 teaspoon fresh cracked pepper or Aleppo pepper flakes
- 1 cup packed arugula
- 1/2 cup fresh mozzarella in brine, roughly cut into the size of the beans
- 3–4 roasted red peppers, chopped
- A bunch of torn fresh herbs (basil, parsley, and oregano, to taste)
Instructions
- In a small bowl, whisk together the extra virgin olive oil, vinegar, lemon zest, lemon juice, and roasted red pepper “syrup” until well combined.
- Drain and rinse the beans if using canned beans. Place them in a large mixing bowl.
- Add the crushed garlic, salt, and pepper (or Aleppo pepper flakes) to the beans. Toss to combine.
- Add the arugula, fresh mozzarella, and chopped roasted red peppers to the bowl with the beans.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Tear the fresh herbs (basil, parsley, and oregano) and add them to the salad. Toss gently to distribute the herbs evenly.
- Transfer the salad to a serving dish. Enjoy immediately or let it sit for a few minutes to allow the flavors to meld together.
