2 red bell peppers (or ¾ cup roasted red peppers from the jar)
2 (15-ounce) cans cannellini beans, drained
4 large heads Belgian endive (red or green or a combination), trimmed and thinly sliced
2 lemons, zested and juiced
4 tablespoons garlic-flavored olive oil (or regular olive oil and 1 teaspoon chopped garlic)
Kosher salt and freshly ground black pepper
Roast the bell peppers until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.
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.