Cannellini Bean Salad with Capers, Chili and Parsley

This salad has a strong, tart taste and the chili adds extra lip tingling enjoyment.

It’s good as a side-salad.

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It’s good as a main

I just added a little canned tuna to bulk it out.

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Guess what I’m having for lunch tomorrow?

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Bean salad recipe

  • 1T olive oil
  • 2T salted capers
  • 1 can cannellini beans
  • 3T lemon juice
  • 1/2 C chopped Italian parsley
  • 1 large red chilli, seeded and chopped
  • 1 tomato, roughly chopped
  • 1 garlic clove, crushed
  • sea salt and cracked black pepper

Put it all in a bowl, toss well and let sit at least an hour before serving.

Thanks to my friend Jackie for this recipe.

Enjoy!
Kim.