STORY
I am on a diet. Sean and I are going on vacation soon, and I look a bit lumpy in my bikini. I know the culprit. I spent a winter of eating delicious, delicious meat-heavy dishes. And I have been sitting a lot more than running. All told, the perfect recipe for putting on a few pounds.
But just because I’m on a diet doesn’t mean that I can’t continue to eat good food. On the contrary. My white bean and roasted pepper salad is sprinkled with sun-dried tomatoes (sweet!) is filling and delicious. It’s the perfect side dish but it also has enough contrast of flavor that it can be eaten as a main course.
RECIPE
- Prep Time: 5 – 15 minutes (depending on your chopping skills)
- Resting Time: 1 hour
- Total Time: 1 hour 15 minutes
TOOLS
- chef knife
- bowl for mixing
- measuring spoons and cups
INGREDIENTS
1/2 can of Great Northern white beans
1/4 cup of roasted red peppers, chopped
1 tbsp of sun-dried tomatoes
1 tbsp of red onion, chopped
1 tbsp of parmesan cheese (I use Parmigiano-Reggiano but any parmesan cheese will do)
1 tbsp Italian seasoning
1/2 tsp of fennel seeds
1 tbsp of red wine vinegar
1/2 tbsp of olive oil
1 squeeze of lemon juice
kosher salt and fresh ground black pepper to taste
METHOD
- Combine all of the ingredients and let sit refrigerated for at least 1 hour.
- Serve in a pretty plate and enjoy.
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