One of the appealing things about this antipasto is its complete lack of oil.
1 can cooked white (cannellini) beans, drained and rinsed (about 1 1/2 cups cooked beans)
3 fat garlic cloves, chopped
2 roasted and peeled red bell peppers, cut into fat strips
handful of fresh basil leaves, coarsely chopped
juice of 1/2 lemon, or to taste
pinch hot red pepper flakes (optional)
Combine all of the ingredients. Serve as an antipasto or side dish for a summer supper or picnic.
Serves 4.
