2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
4 cups torn curly endive
How to Make It
Bring 1/4 cup water to a boil in a small saucepan; add carrot, and cook 1 minute. Drain; set aside.
Combine vinegar and the next 8 ingredients (vinegar through garlic) in a large bowl, and stir well with a wire whisk. Add carrot, bell pepper, green onions, tomatoes, and beans, and toss well. Spoon onto individual endive-lined salad plates.