I made this salad as part of our work lunches this week, and it was another one of those recipes that tastes much more than the sum of its parts!
I’ve been using up cupboard ingredients this week, so as well as the tinned beans, gherkins and capers have been featuring a lot…
Rather than the little capers I tend to use in salads, this time I have the larger sort (the ones with the stem attached).
I’ve eaten them before, but usually whole. I never realised they are full of little pink seeds! So I’ve taken to cutting each caper into quarters, which I find looks very pleasing in the finished salad.
1 300 g tin of black eye beans, drained and rinsed (175 g when drained)
2 slices of pickled gherkin, chopped (about 10 cm long)
5 large capers, quartered
2 tsp apple cider vinegar
a small pinch of salt
Just mix all the ingredients together! It’s nice if it sits for at least 20 minutes to let the flavours meld.