450g tin cannellini beans
1 Red Pepper
1 small red onion, sliced
2tbsp fresh basil, shredded
Wild Island Salad Dressing
Pre heat oven to 210C
Roast the red pepper for 10 â€“ 15 minutes until the skin blisters.
Remove and place in a bowl, cover and leave for 10 minutes.
Remove the skin of the pepper and cut into strips
Place in salad bowl, add the rinsed cannellini beans, onion and basil.
Shake the wild Island dressing and pour over the bean mixture; toss to coat.