White Kidney Beans with Roasted Peppers and Olives

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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.