Our garden produced a bounty of red peppers this summer, so I began looking for creative ways to use them. This salad is a tasty addition to any cookout. I served it cold, but I think it would also be excellent warmed.
White Bean and Roasted Red Pepper Salad with Roasted Tomato-Basil Dressing
Adapted from Kayln's Kitchen
2 cans (15 oz.) white beans, rinsed and drained well
2 red bell peppers, roasted, peeled, and cut into thin strips
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano
sea salt, fresh ground black pepper to taste
Dressing:
1 can Muir Glen Fire Roasted Organic Tomatoes with liquid
generous 1/4 cup finely chopped fresh basil
1/4 cup balsamic vinegar
1/4 C olive oil
sea salt, fresh ground black pepper to taste
Thoroughly rinse beans until no foam appears, then let drain well. While beans are draining, combine tomatoes, basil, vinegar, salt & pepper in blender. Puree until ingredients are well combined, then taste to see if you want to add another tablespoon of water. With motor running, mix olive oil into dressing.
Combine peppers, beans, and 1/2 cup dressing a bowl and stir to combine. Just before serving mix in fresh chopped basil, chopped oregano, and a bit more dressing. (You will not need all the dressing. Season to taste with salt and fresh ground black pepper, and serve.