There is no shame in accepting a little help now and again. For me lately, this means indulging in jars of roasted red pepper. In the summer, when bell peppers are plentiful and a fair price, I actually enjoy roasting them, peeling them and then resting them in olive oil with some garlic. In the meantime, pulling one out of a jar works for me. They are a natural partner with beans and this salad is easy to like.
This salad works at cold or at room temperature. I used brined capers but well rinsed salt-packed capers would be ideal. Soak them in clean cold water for an hour or so, changing the water once or twice. Gently squeeze dry and add them to the salad. Or you could indulge and deep fry them. You deserve it.
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon Rancho Gordo Oregano Indio
- 2 tablespoons Rancho Gordo Pineapple Vinegar
- 1/3 cup extra virgin olive oil
- 1 cup cooked Rancho Gordo Flageolet beans, drained (reserve the broth for another dish)
- 1 cup chopped roasted red peppers, jarred or homemade
- 1 tablespoon capers, drained
- Salt and freshly ground pepper
Serves 1 to 2
In a salad bowl, make a paste with the salt and garlic. Add the mustard, oregano, and vinegar. Mix well. Slowly whisk in the olive oil.
Add the beans, peppers, and capers to the bowl and toss gently. Season with salt and pepper.