WHITE BEANS WITH SPICY BLACK OLIVE VINAIGRETTE

serves 2–4

When we use canned beans, we like to give them a little love before we dress them. Drain them into a sieve, give them a good rinse under cold running water, then drain well and toss with a drizzle of olive oil and season with salt. Then go in with your dressing.

[wpcol_1half id=”” class=”” style=””]

½ clove garlic, minced.

¼ cup finely chopped pitted black olives

1 tablespoon finely chopped parsley leaves

1 tablespoon red wine vinegar

[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=””]

¼ cup really good extra-virgin olive oil,
plus more for drizzling

Pinch of crushed red pepper flakes

Salt and pepper

2 cups cooked cannellini beans

[/wpcol_1half_end]

Stir together the garlic, olives, parsley, vinegar, olive oil, and red pepper flakes in a medium mixing bowl. Season with salt and pepper. Add the beans and toss gently to coat. Taste and adjust the seasonings. Transfer to a serving platter and drizzle with more olive oil before serving.