Summer Bean Salad

If you’re asked to bring a side dish to a barbecue this summer – here you go! Cannellini beans, roasted peppers, Genoa salami, and thin strips of radicchio are tossed in a light, garlicky vinaigrette. Anyone can make potato salad, but this colorful bean salad will wow them!

• 1 red pepper
• 1 yellow pepper
• 1 – 15.5 oz. cannellini beans, drained and rinsed
• 1/4 lb. Genoa salami, cut in thin strips
• 3 tablespoons olive oil
• 1/2 tablespoon cider vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup radicchio, cut in 1/4″ ribbons

1. Preheat oven to 400º. Rub peppers with a small bit of olive oil and roast on a baking sheet for about 30 minutes, turning every 10 until they are charred and soft. Remove from oven and let cool. Remove skin and seeds, slice into thin strips.
2. In a medium bowl, combine roasted peppers, beans and salami. Add olive oil, cider vinegar, lemon juice, garlic, salt, oregano, red pepper flakes and radicchio. Toss to combine, refrigerate for several hours to marinate. Serves 4.