Haricot bean & caper salad

Ensalada de alubias y alcaparras

SERVES 2 AS A MAIN OR 4 AS A SIDE DISH

500 g (1 lb 2 oz) cooked haricot beans (see How to cook perfect pulses or legumes for home-made)

1 small red onion, finely diced

2 teaspoons capers, rinsed, drained and coarsely chopped

1 garlic clove, coarsely chopped

1 handful chopped flat-leaf parsley

juice of ½ lemon

olive oil

If using tinned beans, rinse well under cold running water and drain well.

Put the cooked beans, onion, capers, garlic, parsley, lemon juice and a dash of the olive oil into a large bowl. Combine well, adjust the seasoning if necessary and serve.