Ingredients
1 large sweet red pepper2 cans (15 ounces each) cannellini beans, rinsed and drained1 medium red onion, sliced and separated into rings1/4 cup minced fresh basil3 tablespoons red wine vinegar2 tablespoons olive oil1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes.
Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.
