White Bean and Black Olive Salad

• knife
• medium bowl
• rubber spatula

• ¼ c black olives, chopped
• 1 clove garlic, minced
• 1 t capers, drained (optional)
• 2 T olive oil
• pinch of herbes de Provence
• salt
• black pepper
• 2 c white beans, soaked and cooked, or canned/drained/rinsed
• squeeze of lemon

Toss with the beans, then add lemon.

Serve at room temperature.

The original recipe says to use a mortar and pestle or food processor to make the dressing, but I think it’s just as easy to chop everything.

Adapted from the recipe for "Garlicky white beans with black olive dressing" (Haricots blancs aux olives in French) in The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler – read my review.

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