Guest guest Posted May 18, 2008 Report Share Posted May 18, 2008 White Kidney Beans with Roasted Peppers and Olives 1 19 oz. can white kidney beans, rinsed, and drained well 2 green onions, finely diced 2 medium roasted red peppers, halved and sliced 1/2 cup black olives 2 tbsps. olive oil 1 garlic clove, crushed pinch cayenne pepper and sugar 1 tsp. herbes de Provence 1 tsp. ground cumin 2 tbsps. lemon juice salt and black pepper, to taste Place beans, onions, peppers and olives in a bowl and gently mix to combine. Combine olive oil, garlic and seasonings in a bowl. Gently toss dressing into salad. Cover and allow flavours to meld in the fridge for 20 minutes, or longer if possible. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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