Bean and Roasted Red Pepper Salad
|Canned romano beans||38 Ounce (2 Cans, 19 Ounces Each)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Hot pepper||1 Tablespoon, finely chopped|
|Parsley||1 Tablespoon, chopped|
|Dried basil||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Green onions||4 , sliced|
|Chopped roasted sweet red pepper||1⁄2 Cup (8 tbs)|
|Celery stalks||2 , sliced|
In saucepan, heat romano beans over medium-low heal until hot; drain and rinse under hot water.
Drain well and place in bowl.
Meanwhile, whisk together oil, vinegar, hot pepper, parsley, sugar, basil, salt, pepper and garlic; toss with beans.
Stir in onions, roasted peppers and celery.
Cover and refrigerate for at least 2 hours or until chilled.
(Salad can be stored in refrigerator for up to 1 week.)