Mary Berry's bean and pepper salad recipe
Meaty roast peppers, tender cannellini beans with crunchy ciabatta croutons and a drizzle of a balsamic vinaigrette will make a perfect salad to enjoy this summer.
Ingredients
- 1 ciabatta
- 1 x 400g tin of white cannellini beans
- 1 romaine lettuce
- 3 red peppers
- 1 red onion
- 0.5 handfuls finely chopped parsley
- 1 pinch salt and pepper (to taste)
- 1 tbsp olive oil, for cooking
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat oven to 180°C/160°C fan/350°F/gas mark 4.
- Tear a ciabatta loaf into bite size pieces, drizzle with olive oil and bake for 8-10 minutes until golden and crispy.
- Meanwhile cut the red peppers into chunks, drizzle with olive oil, season and place under the preheated grill for 10 minutes until softened and cooked.
- To a mixing bowl add the drained and rinsed cannellini beans, finely chopped parsley, romaine lettuce and roasted peppers, mix well.
- Transfer the salad to a serving plate, add croutons and drizzle with Mary Berry’s Honey & Balsamic Vinaigrette.
Recipe courtesy of Mary Berry's Foods.
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