This recipe is from Season 3 from 5 Ingredient Fix


  • 1 red bell pepper

  • 1 (15-ounce) jar stewed cannellini beans, drained

  • 2 large heads Belgian endive (red or green or a combination), trimmed and thinly sliced

  • 1 lemon, zested and juiced

  • 2 tablespoons garlic-flavored olive oil

  • Kosher salt and freshly ground black pepper


  • 1.

    Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.

  • 2.

    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. Enjoy!

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