Summer Barbecue Menu: Roasted Red Peppers with White Beans and Mozzarella

To accompany our grilled leg of lamb dinner, I made #54 on Mark Bittman’s 101 Simple Summer Salads.  The “recipe” is below:

“Slice roasted red peppers (if you must use canned, try to find piquillos) and fresh mozzarella. Toss with cooked white beans, olive oil, red wine vinegar, a chopped shallot and fresh rosemary or parsley.”

I used jarred piquillos and ciliegine (cherry-sized balls of fresh mozzarella).  To simplify further, I used a can of white beans (rinsed and drained).  Pam had brought fresh Italian parsley from their garden so that topped this simple yet delicious salad!