white bean + roasted pepper salad

Make this salad to accompany fish, chicken, pasta or even simply tortilla chips. The tropical fruit combination might help you forget about the winter weather for a while.

1 540 mL/19 oz can white kidney beans 1 540 mL/19 oz can navy beans
2 roasted red bell peppers*, diced 2
1 cured chorizo sausage (about 60 g/2 oz), thinly sliced (optional)
30 mL finely diced onion 2 tbsp
30 mL Western Family olive oil 2 tbsp
8 mL Western Classics balsamic vinegar 1/2 tbsp
5 mL Western Family Dijon mustard1 tsp
1 small garlic clove, minced
60 mL coarsely chopped cilantro or parsley 1/4 cup
30 mL fresh dill or dried dill 2 tsp (10 mL)

* Roasted red bell peppers are available at the Deli counter and in jars.

1. Drain beans and gently rinse under cold water. Thoroughly drain again and place in a large bowl. Add diced pepper, onion and chorizo sausage if using. Gently fold together and set aside.

2. Combine oil, vinegar, mustard and garlic in a small bowl. Whisk together until well blended. Drizzle over salad ingredients and gently toss together until evenly blended.

3. Mix in cilantro or parsley and dill and cover with plastic wrap. Set aside at room temperature for about 1 hour to blend flavours. Can be refrigerated and served the next day, if desired.

Makes 4-6 servings

Nutritional analysis per serving:
Calories 275, Protein 14 g, Fat 8.6 g, Carbohydrate 37 g, Fibre 11 g