White Bean and Jimtown Caponata Salad
Serves 2-4
Ingredients:
2 cups cooked white beans, in their pot liquor, such as Rancho Gordo Runner Cannellini or Ayocote Blanco
1 (7 ounce) container Jimtown Roasted Vegetable Caponata
2 tablespoons parsley, roughly chopped
1 teaspoon sea salt, or more to taste
1 tablespoon ground Parmesan or Pecorino (optional)
Handful of baby arugula (optional)
Method:
In a small sauce pan over a low flame heat the beans in their liquid until slightly warm. Drain well in a colander. Place the beans in a bowl and gently stir in the remaining ingredients. Adjust seasoning with salt and pepper to taste. Good warm or at room temperature.
Serve as a side dish, or with tortilla chips, endive, or crostini as a dip.
Ingredients:
2 cups cooked white beans, in their pot liquor, such as Rancho Gordo Runner Cannellini or Ayocote Blanco
1 (7 ounce) container Jimtown Roasted Vegetable Caponata
2 tablespoons parsley, roughly chopped
1 teaspoon sea salt, or more to taste
1 tablespoon ground Parmesan or Pecorino (optional)
Handful of baby arugula (optional)
Method:
In a small sauce pan over a low flame heat the beans in their liquid until slightly warm. Drain well in a colander. Place the beans in a bowl and gently stir in the remaining ingredients. Adjust seasoning with salt and pepper to taste. Good warm or at room temperature.
Serve as a side dish, or with tortilla chips, endive, or crostini as a dip.
