|2 cups||Cooked white beans|
|1 tub (7 ounces)||Jimtown Roasted Vegetable Caponata|
|2 tablespoons||Parsley, roughly chopped (or basil or oregano)|
|1 teaspoon, or to taste||Sea salt|
|1 tablespoon||Grated Parmesan cheese (optional)|
|Handful||Cherry tomatoes, halved or quartered if large|
|Handful||Baby 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.