Sometimes there are days like yesterday. It is winter but feels more like spring. This unusual warmth does not cheer us up, but disappoints our kids dreaming about true winter, snow, and skiing. And the bright sunny skies too early in the season make us rather tired than energetic.
There is so much to do, but no mood to do anything. And this is that kind of day day when I do not feel inspired to cook. Instead, I opened a can and made a simple nutritious salad. I think this salad comes from the Greek cuisine tradition: it calls for capers, olive oil, and lemon. It can be the whole lunch with bread alone, or could accompany cheese and cold cuts. It can also be served with grilled meats, especially lamb, which likes bean's company very much.
I seem to have all the ingredients for this salad always available. I am a big fan of capers: both proper capers and the large caper berries, so I buy a big jar of them; even if open, it can be stored in the refrigerator for a few months. I add them to my salmon in green sauce, veal sauce, or salads like this one to spice them up.
White Beans and Capers Salad
2 15-oz cans of cannelini beans,
1 clove of minced garlic,
2 tbsp capers,
4 tbsp flat Italian parsley,
3 stalks spring onion,
juice from one lemon,
3 tbsp extra virgin olive oil,
salt and pepper to taste.
1. Open the cans and wash the beans under the running water, drain them, and place them in a medium salad bowl.
2. Mix lemon juice with olive oil, minced garlic, salt and pepper. Pour over the beans.
3. Chop spring onion and parsley leaves. Add to the beans.
4. Rinse caper under the water and add to the beans. Mix and serve.