White Bean Salad with Jimtown Caponata

2 cupsCooked white beans
1 tub (7 ounces)Jimtown Roasted Vegetable Caponata
2 tablespoonsParsley, roughly chopped (or basil or oregano)
1 teaspoon, or to tasteSea salt
1 tablespoonGrated Parmesan cheese (optional)
HandfulCherry tomatoes, halved or quartered if large
HandfulBaby arugula (optional)


Drain beans 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 as a dip with tortilla or pita chips chips, endive, or crostini.

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