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  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 50 minute(s)
1 medium head of garlic
3 Tbsp. Bertolli® Extra Virgin Olive Oil
2 Tbsp. red wine vinegar
1/2 tsp. salt
Freshly ground black pepper
1 can (19 oz.) cannellini or white kidney beans, rinsed and drained
1 bag (16 oz.) Italian-style mixed salad greens
1/2 cup jarred whole roasted red peppers, drained and cut into strips

Preheat oven to 325°.   Cut 1/2 inch off the tip end of head of garlic. On aluminum foil, arrange garlic cut-side up, then drizzle with 1 tablespoon Olive Oil. Loosely wrap in foil to seal. Bake 50 minutes or until cloves are softened and golden brown. Remove from oven; cool.   Squeeze 4 cloves out from head and chop. In small bowl, with wire whisk, beat remaining 2 tablespoons Olive Oil, vinegar, salt and black pepper. Stir in chopped garlic and beans.In large bowl, toss salad greens with bean mixture. Garnish with roasted red peppers. Serve remaining roasted garlic as a spread on bread.