This is the simplest recipe you can make when craving for a fresh salad on a hot summer day. It’s extremely easy to prepare and you might even have all the ingredients at hand already 
It’s a very typical Mediterranean bean salad recipe. A very good basic you’ll be able to play with. Try replacing vinegar by lemon juice, add chopped cilantro, parsley and small chives and you’ll get into a whole new world!
Preparation time: 5 minutes – Refrigeration time: 10 minutes
Ingredients (for 4 servings)
1 can (15 oz/ 425 g) of white navy beans
1 medium sized green bell pepper
1 medium sized red bell pepper
1 red onion
Vinaigrette
1 tablespoon of red wine vinegar
3 tablespoons of olive oil
Salt & pepper
Instructions
1/ Peel red onion. Dice it finely. Plunge onion dices into a glass of water. (Before using raw slices of onion in a salad, you should always plunge them into fresh water for a while so they don’t taste too strong.)
2/ Wash and dry red and green pepper. Remove the core, pith and seeds. Dice pepper.
3/ Rinse and drain white beans.
4/ In a salad bowl, combine white navy beans, onion, red and green pepper. Season with salt and toss ingredients together.
5/ Prepare vinaigrette: In a small bowl, pour vinegar and oil. Stir energetically until vinaigrette is homogeneous. Add salt and pepper and stir again.
6/ Sprinkle two pepper and bean salad with vinaigrette. Refrigerate for 10 minutes. Serve cold.
