Cannellini Beans and Roasted Garlic Salad
4 cloves peeled garlic
2 tablespoons extra virgin olive oil
1 can cannellini or white beans, rinsed, drained
2 tablespoons red wine or cider vinegar
1/2 teaspoon salt
fresh ground black pepper
1 package Italian style mixed salad greens
1/2 cup whole roasted red peppers, chopped
Combine garlic and oil in a small custard cup; cover with foil.
Bake at 325ºF until garlic is soft, about 30 minutes. Remove from oven; cool. Cut garlic into small pieces; add to the beans.
Reserve oil. Add vinegar, salt and pepper to the reserved oil; stir to blend.
Toss salad greens with 1 tablespoon oil and vinegar mixture. Add the remaining mixture to the beans.
Arrange greens on individual serving plates; spoon the beans on top. Garnish with roasted red peppers.
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