This delicious and nutritious salad from NYT Cooking takes only a few minutes to make. Whisk together the dressing ingredients in a large bowl. Add the peppers and beans and toss to combine. Add mozzarella, seasoning and little more oil. Scatter the basil over the salad and serve. Cook’s note: I used dill instead of basil. You can buy canned beans or soak and cook 1 cup (250 ml) of dried beans. If you want to make the roasted red peppers at home, heat the oven to 425 degrees F (218 C). Place 4 whole bell peppers (any colour) on a sheet pan, drizzle with olive oil and roast for 35 to 40 minutes, rotating halfway through, until the peppers are blackened and collapsed. Remove from the oven and allow to cool. Carefully peel away the skin and discard the core and seeds.

Avoiding Additives and Preservatives

Acetaia La Bonissma balsamic vinegar has no added sulphites. I buy it at my local Loblaws store. Pilaros and Unico roasted peppers are free of additives, as are Blue Menu beans. I used Tre Stelle fresh mozzarella.

Roasted pepper, white bean and mozzarella salad

Ingredients:

¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling

2 tablespoons (30 ml) balsamic vinegar

1 large garlic clove, finely grated

Salt and pepper

1 (16-ounce/475 ml) jar roasted red peppers (preferably fire roasted), drained

2 (15-ounce/425 g) cans cannellini beans, rinsed

8 ounces (227 g) fresh mozzarella

Handful torn basil leaves

Preparation:

To a large bowl, add olive oil, vinegar and garlic. Season generously with salt and pepper and whisk to combine.

Tear the red peppers into strips, each about 1-inch (2.54-cm) thick. Add the peppers and beans to the bowl and toss to combine.

Transfer the mixture to a shallow serving dish or rimmed plate. Tear the mozzarella into bite-size chunks and nestle them among the beans and peppers. Season well with salt and pepper and drizzle with more olive oil.

Scatter the basil leaves over and serve. Serves 4.

From NYT Cooking