Spanish white bean salad
We planned to share this recipe with you a few weeks ago, but then New Zealand (which had largely kept Covid-19 out of the community for over a year) was put into a snap lockdown when a case of the highly contagious Delta variant was discovered.
Now we don’t do lockdowns by half measures here. “Go hard and go fast” is the motto. So there was the inevitable panic buying that left the shelves stripped of many items — including some that we were going to use in this recipe! But now that restrictions have eased significantly in our part of the country, we’ve been able to get our hands on everything we need.
We enjoyed this hearty Spanish salad served as a topping for pan-grilled sourdough bread (that we’d lightly brushed with extra virgin olive oil before cooking). It was packed with flavor, and we’re already planning to make it again to serve with some grilled tuna steaks and Patatas Bravas (crispy potato pieces served with a spicy Spanish tomato sauce.)
1½ tablespoons red wine vinegar
½ teaspoon smoked paprika (or regular paprika)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 garlic clove — minced
1½ tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely diced red onion
14 oz (400g) can of cannellini beans — rinsed and drained
½ cup jarred roasted red peppers — diced
½ green pepper — diced
10 pitted black olives — cut into thin rounds