Grilled Pepper and Leek Salad

So, you used up the white portions of several leeks and only have the pale green to green parts left. So, you used half of a can of cannelini beans (or garbanzos) and don't know what to do with the rest. Make a salad. Better than that, make a GOOD salad.

INGREDIENTS
2    red bell peppers
1/2 can (15 ounce) white kidney (Cannelini) beans
4    medium leeks, pale green and green parts only
3    tablespoons olive oil, divided
1    tablespoon Sherry vinegar
1    teaspoon Dijon style mustard

METHOD
Place the two red bell peppers on a baking sheet and broil on the highest position in the oven. When each side blackens, turn 1/4 turn. When all four sides are blackened, remove from the oven and place into a paper bag and close the bag. Leave them there until they cool enough to handle, about 10 minutes.

Meanwhile, slice the leeks crosswise into 1/4 inch rounds, about 2 cups. Break the disks into single slices. Heat 2 tablespoons of olive oil in a large skillet and add the leek rounds. Simmer, turning occasionally, until some of the leeks begin to brown. Remove from the heat and set aside.

Remove the red bell peppers from the paper bag and remove the skins from them. De-stem them, remove all the seeds and cut into 1 inch squares. Place into a serving dish. Rinse and drain the beans and add them to the salad bowl. Add the leeks to the salad and mix well.

In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon Sherry vinegar and the mustard. Whisk to mix the dressing and pour over the salad. Either chill slightly or serve immediately.