About the Recipe
This salad practically makes itself, provided you have a well-stocked pantry. The beans, olives, cornichons, capers, and roasted pepper all come straight from a can or jar. In just a few minutes, they become a proper meal that tastes nothing like a last-minute solution.
Ingredients
2 cans beans (14 oz / 400 g each), such as kidney beans and red beans, rinsed and drained
1 small jar or can green olives (7 oz / 200 g), drained
6 cornichons, sliced
2 tbsp capers, drained
1 roasted red pepper from a jar, drained and sliced into strips
3 tbsp olive oil
1–2 tbsp red wine vinegar
Salt
Pepper
Chili flakes
2 tbsp pickled red onions
Preparation
Prepare the salad
Combine the beans, olives, cornichons, capers, and roasted red pepper in a large bowl
Finish the salad
Drizzle with the olive oil and red wine vinegar, then season with salt, pepper, and chili flakes. Toss well, taste, adjust the seasoning, and garnish with the pickled red onions