CANNELLINI BEAN AND ROASTED GARLIC SALAD

4 large garlic cloves, peeled
2 tablespoons Bertolli Extra Virgin Olive Oil, divided use
2 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper
1 1/2 cups (or one 16 ounce can) cannellini or white kidney beans, rinsed and drained
1 (16 ounce) bag Italian style mixed salad greens
1/2 cup jarred whole roasted red bell peppers, cut into strips

1. Heat oven to 325 degrees F.

Combine the garlic and oil in a small custard cup; cover with foil; bake until garlic is soft, about 30 minutes. Remove from oven; cool.

Cut garlic into small pieces and add to the beans; reserve oil, Add vinegar, salt and pepper to the reserved oil; stir to blend.

Toss the salad with 1 tablespoon of the oil and vinegar mixture. Add the remaining mixture to the beans; taste and add more vinegar, if desired.

Arrange the greens on individual salad plates and spoon the beans on the top. Garnish with roasted red peppers.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Bertolli Celebrates the Mediterranean Menu, not dated