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.

It’s good as a main

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

Guess what I’m having for lunch tomorrow?

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.