There’s no shame in accepting a little help every now and then. For me, lately, that means treating myself to jars of roasted peppers. In summer, when peppers are plentiful and available at a fair price, I actually enjoy roasting them, peeling them, and then resting them in olive oil with some garlic. Meanwhile, pulling one out of a jar works for me. They’re a natural partner with beans and this salad is easy to love.
This salad works cold or at room temperature. I used brine-packed capers, but well-rinsed, salt-packed capers would be ideal. Soak them in clean cold water for about an hour, changing the water once or twice. Gently squeeze them dry and add them to the salad. Or you could spoil and fry them. You deserve it.
ingredients
- 1 garlic clove, chopped
- 1 teaspoon of salt
- 1 teaspoon Dijon mustard
- 1 teaspoon Rancho Gordo Indian Oregano
- 2 tablespoons Rancho Gordo Pineapple Vinegar
- 1/3 cup extra virgin olive oil
- 1 cup cooked Rancho Gordo flageolet or cassoulet beans, drained (reserve the broth for another dish)
- 1 cup chopped roasted peppers, jarred or homemade
- 1 tbsp capers, drained
- Salt and freshly ground pepper
For 1 to 2 servings
In a salad bowl, make a paste with salt and garlic. Add mustard, oregano and vinegar. Mix well. Stir in olive oil slowly.
Add the beans, peppers and capers to the bowl and toss gently. Season with salt and pepper.