Until I started reading food blogs, I would have sworn capers were a type of fish that came in a can that no one except for old ladies and Nigel Thornberry ate(Does anyone know what I’m talking about?). But then I saw them, green little pearls that sort of look like fish eggs, except they were being used in vegan recipes. That only confused me more.
One day I was working in my restaurant and our job was to make the salsa verde used as a pork topper. The ingredients for it are simple: Parsley, jalapenos, shallots, and capers. I asked my shift manager what capers were, figuring she’d know having gone through culinary school, but her guess was as good as mine.
I went home that night and looked it up online and found out that capers are actually buds from the caper bush that are pickled to give a tart flavor to—the perfect touch to any dish(Side note: How did people know things before the internet? Seriously, I have no clue). I was excited to find them in Trader Joes and even more excited to make a dish with them. I’m leaving town on Friday and had a few too many open cans of beans in my refrigerator so I combined them to make this delicious bean salad.
Bean Salad With Capers
Ingredients(Makes 4 servings:
- 1 cup chickpeas
- 1 cup black beans
- 1 cup cannellini beans
- 1/3 cup sliced black olives
- 1 1/2 Tablespoons capers, drained
- 1 Tablespoon extra virgin olive oil
- Salt to taste
- In a large bowl, toss together the beans, olives, capers, and oil until evenly mixed.
- Taste and add salt if necessary. Serve room temperature.
If you want to make this starting with unopened cans of beans, use a full can of chickpeas, black beans, and cannellini, 1/2 cup of olives, 2 Tablespoons of capers and the same amount of oil.
Fess up: Did you know what capers are?