White Bean Salad with Roasted Peppers, Basil & Lemon

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.