White Bean Salad

Name: White Bean Salad
Yield: serves 1 (with leftovers)
Ingredients: 1/2 red bell pepper; 1/2 onion; 2 tablespoons olive oil; 1 (15-ounce) can white beans; 1 tablespoon cider vinegar; Salt and pepper

December 14, 2011

Okay, this salad is really dinner-for-one-and-lunch-the-next-day. I got the recipe from my host sister in Germany, who says that the longer the salad is in the fridge, the better it tastes. I told her that I don’t think we can tell that to college students in the U.S., because some of them will end up with science experiments! Still, you could even make a double or triple batch and keep it in the fridge for a quick lunch or to bring along to a barbecue.

Recipe notes

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