2canswhite beans, 15 oz each(We like Great Northern, Cannellini, or Navy)
1/2cupsun dried tomatoes, packed in oil
1tbscapers
1/2cuppitted black olives
1/4cupfresh parsley
Dressing
3/4cupolive oil(Or use some of the oil the tomatoes were packed in)
1/4cupred wine vinegar
1tspDijon mustard
2clovesgarlic, minced
2tbsoregano, fresh(Or 2 tsp dried)
Instructions
As desired, slice the sun dried tomatoes and olives. Rinse the capers to remove excess saltiness.
Toss all the salad ingredients except the parsley in a bowl.
In a smaller bowl or measuring cup, stir together the vinegar, mustard, garlic, and oregano. While whisking constantly, pour in the olive oil. Add salt and pepper if desired.
Pour the dressing over the bean salad, sprinkle on the parsley, then toss again.
To give the flavors a chance to harmonize, it's best to let it rest at room temperature for 20 minutes before digging in. Or better yet, refrigerate it overnight.