Charred Red Pepper and White Bean Salad

Name: Charred Red Pepper and White Bean Salad
Yield: Serves 4 to 6
Ingredients: 5 tablespoons, extra virgin olive oil, divided; 1½ tablespoons, lemon juice; 1 teaspoon, table salt, divided; ½ teaspoon, smoked paprika; ⅛ teaspoon, cayenne pepper; 1 , (15-ounce) can cannellini beans, rinsed; 3 , red bell peppers, stemmed, seeded, and cut into rough 2- by ½-inch strips; 1½ ounces, prosciutto (3 slices), torn into bite-size pieces; 1 ounce, Pecorino Romano cheese, shaved; ¼ cup, whole almonds, toasted and chopped; ¼ cup, chopped fresh parsley

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Appears in Cook's Country June/July 2021

Want sweet red peppers to taste even better? Give them some heat.

SERVES4 to 6

TIME30 minutes, plus 30 minutes marinating

WHY THIS RECIPE WORKS

When red bell peppers are charred, they turn both sweet and intriguingly bitter while taking on a soft, almost velvety texture. We wanted to build a bold salad with these peppers as the base. Cutting peppers into strips and cooking them in ...

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