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Cannellini bean salad with lemon mayo

February 14, 2011

While fresh food is a feature at my local South Melbourne Market, there are plenty of other goods on sale. I love olives and lately I've been grazing on marinated green olives from Theo's Deli.

I bought some on a whim a few weeks back and I've been buying them regularly ever since. The olives are split in half lengthwise and have been pitted. They are marinated in a mix of herbs, oil and chillies and are very moreish.

They make a good snack with a small wedge of lowfat cheddar for mid-afternoon munchies instead of plunging the hand in the biscuit tin. In fact, the biscuit tin is deliberately empty now the Christmas chocolate biscuits have been shared with the needier members of the family. I love how they appear on the doorstep then start going through the pantry or fridge looking for something to eat. At least they work it off at the gym.

Capers are another thing I like to have on hand and I was a little surprised to find I had four jars of them in the cupboard. My mental stocktaking has obviously let me down since my secondary "store cupboard" is a high one these days and I need a stepping stool to access it.

Another one of my market purchases the other day was a can of cannellini beans as I wanted a change from a green salad and I was also after something with a bit of a kick.

I love the concentrated flavours of Mediterranean food so I put together this bowl of salad to have with some trevally i'd bought to pan-fry. Trevally is a reasonable assertive fish and can take a bit of flavour competition on the plate.

Cannellini bean salad with lemon mayo

1 can cannellini beans, drained and rinsed
3 Roma tomatoes, diced and set to drain in a sieve
1/2 cup of marinated olives (or any pitted olives) roughly chopped
1/2 a red pepper, finely diced
1/2 cup chopped parsley
1 small clove garlic, very finely chopped
1/3 cup mayonnaise
juice of 1/2 lemon
1/2 teaspoon lemon zest
2 tablespoons capers, drained
freshly milled pepper

Place the beans, tomatoes, olives, red pepper and chopped parsley in a bowl. Stir the lemon juice into the mayonnaise along with the garlic and capers. Let it rest in the fridge for 15 minutes then pour over the bean salad and stir to combine. Sprinkle with some black pepper. It probably won't need salt as the olices and capers are both salty. Garnish with a little more parsley before serving.

Serves 2-3.

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