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.

½ clove garlic, minced.
¼ cup finely chopped pitted black olives
1 tablespoon finely chopped parsley leaves
1 tablespoon red wine vinegar
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

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.

 

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