Bean Salad

This is a light, bright and delicious bean salad. Utilizing fresh herbs and baby peppers it tastes like spring. It is always a favorite when I make it. It comes together in 10 minutes and is a great side. Or you can serve it on toast with a poached egg on top for a meal.

Makes 4 servings:

1 16 ounce can cannellini beans (rinsed, drained)

6 baby sweet peppers or 1 large red or orange bell pepper (sliced into rings or diced)

1 shallot (diced)

2 tablespoons olive oil

Juice of 2 lemons

salt and pepper to taste

1/2 bunch or handful parsley (chopped)

1/2 bunch or handful of mint (leaves removed from stems and chopped)

In large bowl place beans, peppers, and shallot. Mix well, then add olive oil, lemon juice and season with salt and pepper. Add herbs and mix well. Taste and adjust seasoning as needed.