Summer bean salad
/2 large bell peppers
1 poblano pepper or a third bell pepper
3 15-ounce cans cannellini beans, drained and rinsed (or 1 pound dried, cooked)
1 cup chopped tomatoes
1/2 cup chopped red onion
6 tablespoons extra-virgin olive oil
4 tablespoons sherry vinegar
2 garlic cloves or 1 large, minced with a teaspoon or two of oregano
1 tablespoon freshly-squeezed lemon juice
1 teaspoon fine sea salt
1 tablespoon roughly chopped basil
1 tablespoon roughly chopped fresh oregano leaves (or 1 1/2 teaspoons dried oregano)
Freshly ground black pepper or red pepper flakes
1/4 cup chopped fresh flat-leaf parsley
1 to 2 cups radicchio in 1/4-inch ribbons or torn into bite-size pieces
Heat your broiler. Put your peppers on a rimmed baking sheet and broil, turning occasionally, until charred on all sides, 6 to 8 minutes. Set the peppers aside to cool until you can handle them.
In a big bowl, add the beans. When cool enough to handle, break the peppers open over the beans and let the peppers’ juices run out. Pull the charred skin and seeds from the peppers and discard. Sometimes, I find it easiest to give each pepper strip a quick rinse under cool water to remove clinging seeds. Cut the peppers into thin strips and add to the beans along with the onions and tomatoes, plus any more juices that collect. Chop garlic with herbs until finely minced and add to bowl. Drizzle the oil, vinegar, and lemon juice over the salad and sprinkle with the salt, pepper, and herbs. Toss to combine everything. Here, you can add ribboned radicchio, as I do, or you can put torn pieces on a plate later and serve the bean salad on top of it. The salad is ready to eat now, but it’s even better after marinating for an hour or two.