Ingredients
2 cans of cannellini beans, rinsed
1 shallot, minced
2 roasted bell peppers, peeled, cored, julienned
sundried tomatoes, julienned
radicchio or purple cabbage, shredded
cilantro or parsley, chopped
capers
Dressing: mustard, cider vinegar, olive oil, salt and pepper
Perfect to make in advance - it's even better the second day.
Based on Smitten Kitchen's Beach Bean Salad
