WHITE BEAN AND RED PEPPER SALAD

I've been doing some work with Pinterest.  At first I was so frustrated with it, but, I have finally figured out how to add a Pin.  I guess you can teach an old dog new tricks.  I told my husband the other night that we were ignorant to electronics.  They were advertising smart phones on tv and all the great things you can do with them.  Never had one and can't foresee ever having one.  I never said never, but they really don't interest me.  I don't want to spend my life on the phone.  You see people with their phone to their ear all the time.  Not going to happen. 

Anyway, on Pinterest I found an interesting recipe. (Actually I found lots of them.)  Below is a picture of one of the recipes I found.  Also included are instructions on making the salad and the recipe.  Enjoy!!!  Here's the website where I got the recipe:
http://www.kalynskitchen.com/2008/07/white-bean-and-roasted-red-pepper-salad.html

Start roasting peppers on the grill, if you're roasting your own. While peppers roast, put two cans of white beans in a colander placed in the sink. Rinse the beans until no more foam appears, then let them drain.

Here are the slow roasted tomatoes (thawed overnight in the fridge) and the still-frozen basil I used to make the dressing. I thawed the basil in the microwave for about one minute.

Using a food processor, blender, or the bowl of an immersion blender, puree together roasted tomatoes, basil puree, white balsamic vinegar, minced garlic, water, and Spike seasoning. Remove processor blade and whisk in olive oil.

By now you have roasted, steamed, and peeled your peppers. Cut the pepper pieces into short strips about 1/4 inch wide.

Combine drained beans, pepper strips, and about 1/2 cup of the dressing. If making ahead, this can be refrigerated for a few hours.

Just before serving stir in chopped basil and chopped oregano, and a bit more dressing. Serve immediately.

White Bean and Roasted Red Pepper Salad with Roasted Tomato-Basil Dressing
(Makes 4-6 servings, recipe created by Kalyn)

Ingredients:
2 cans (15 oz.) white beans, rinsed and drained well
2 red bell peppers, roasted on a grill, or use 1-2 cups roasted red pepper strips from a jar
1/2 cup chopped fresh basil
1/4 cup chopped fresh oregano (optional)
sea salt, fresh ground black pepper to taste

Dressing Ingredients:
3/4 cup slow roasted tomatoes (or use 1 can Muir Glen Fire Roasted Organic Tomatoes, very well drained (save the liquid and use to replace water in the dressing)
1/4 cup frozen basil puree (or use generous 1/4 cup finely chopped fresh basil
1/4 cup white balsamic vinegar or white wine vinegar
2-3 T water (or tomato liquid if using canned tomatoes)
1 tsp. minced garlic
1/4 C olive oil
1 tsp. Spike Seasoning (if you don't have Spike I would use some other type of season salt)

Instructions

If you're roasting your own peppers, preheat gas or charcoal barbecue grill to high and follow instructions for how to roast red bell peppers on a barbecue grill, or use your own method for roasting peppers.

While peppers are roasting, dump 2 cans white beans into a colander that's been placed in the sink. Rinse beans until no more foam appears, then let drain well. (Sometimes I blot the beans with a paper towel if they still seem wet.)

While beans are draining, combine tomatoes, basil puree, vinegar, 2 T water, garlic, and Spike seasoning in food processor. Puree until ingredients are well combined, then taste to see if you want to add another tablespoon of water. Remove mixing blade and use small whisk to mix olive oil into dressing.

Cut roasted peppers into strips, then put drained beans and pepper strips into a plastic bowl. (If making ahead, use a bowl with a lid.) Mix 1/2 cup dressing into bean pepper mixture. (If making ahead, refrigerate at this point.)

Just before serving mix in fresh chopped basil, chopped oregano, and a bit more dressing. (You will not need all the dressing. See below for ideas for using it.) Season to taste with salt and fresh ground black pepper, and serve.