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String Bean, Cannellini Bean, and Bell Pepper Salad

A hearty and delicious dish chock-full of grilled vegetables, cannelloni beans, capers and anchovy fillets. Perfect for summertime or your next barbecue.



  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 3 tbsp olive oil
  • Salt
  • 1lb fresh green beans,
  • trimmed 2 15-16oz cans cannellini beans (white kidney beans), Great northern beans, or navy beans, rinsed and drained
  • 2 tbsp capers, drained
  • 2 anchovy fillets, finely chopped
  • 2 tbsp red wine vinegar
  • Black pepper 
  • Prep: 25 minutes 
  • Grill: 8 minutes

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Cooking Steps

  1. Rub bell pepper pieces with 1 tbsp of the olive oil. Place on rack of an uncovered grill directly under medium coals. Grill for 8 to 10 minutes or until charred on all sides, turning frequently. Remove from grill; place in a resealable plastic bag. Seal bag. Let stand for 5 minutes. Peel peppers and slice into bite-sized strips.; set aside.
  2. Meanwhile, in a large pot bring water to a boil; add a pinch of salt. Add green beans. Cover and cook for 10 to 15 minutes or until crisp-tender; drain. Cool in ice water. Drain again.
  3. In a large bowl combine bell pepper strips, green beans, cannelloni beans, capers, and anchovy fillets, tossing to combine. For dressing, in a small bowl whisk together the remaining 2 tbsp olive oil and the red wine vinegar. Season to taste with salt and black pepper. Toss dressing with vegetables.


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