This goes together quickly for a wonderful side dish but is also great the next day for leftovers. It’s a riff on a recipe I saw in a magazine. (Can’t remember which and I left out the mint it called for, as I’m not partial to mint in salads. I remember the original recipe called for Great Northern beans, a larger white bean than what I used. The sherry vinegar and the capers caught my eye. So play around with what you have and what you like. Sherry vinegar is a splurge but it adds a wonderful note.
- 1/2 cup diced onion (I used white but red would be good too)
- 3 Tbs sherry vinegar
- 1 15-oz can white beans
- 1/2 cup diced red pepper
- 1 Tbs capers, drained
- 2 Tbs olive oil
- salt and pepper to taste
Drain the beans. Rinse them if you’d like. I didn’t rinse these as they were lightly seasoned. Mix all the ingredients together and serve.