White Bean & Endive Salad

endiveEverything about this recipe is delicious and easy. It uses three of my favorite salad staples: beans, red peppers, and endive. Pair it with a chunky tomato soup or egg frittata and you have a fast and satisfying meatless meal. Enjoy!

White Bean & Endive Salad

  • 1 red bell pepper
  • 1 (15-ounce) jar or can stewed cannellini beans, drained
  • 2 large heads Belgian endive (red or green or a combination), trimmed and sliced
  • 1 lemon, zested and juiced
  • 2 tablespoons garlic-flavored olive oil
  • salt and freshly ground black pepper

Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice. Put the beans, red peppers, endive and lemon zest into a serving bowl. Add the lemon zest and juice and drizzle with the garlic oil. Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing. Serve as a yummy chopped salad or as a dip with more endive leaves

1 reply
  1. Mayo
    Mayo says:

    Hi Danielle,

    Thank you for supporting Meatless Monday by sharing meatless recipe ideas with your readers! I’ve had a couple catastrophes involving endives (I don’t even know why I bothered to try out a “warm Belgian endive salad” instead of just tossing the endives in dressing), but this recipe seems simple enough that it couldn’t possibly go wrong.

    As I’m sure you know, leaving out the meat one day a week is beneficial for both your health and the environment because it reduces your risk of chronic preventable conditions and saves precious natural resources. That’s why I work for Meatless Monday. I would love to be in better touch with you to coordinate outreach, so please email me at MeatlessMondayBlogs@gmail.com. Thanks!


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