- Total: 15 min
- Active: 15 min
- Yield:4 servings
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon capers in brine, drained
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
1 teaspoon chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry
1 large ripe plum tomato, seeded and chopped
2 tablespoons finely chopped fresh flat-leaf parsley
- Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don’t let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
- Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
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