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1 (16-ounce) can white navy or cannelini beans, drained and rinsed
1 (2 -ounce) jar pimientos
1 garlic clove, minced
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons capers
1 1/2 teaspoons chopped fresh rosemary
Salt to taste
6 leaves Boston lettuce
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1) Combine all the ingredients except the lettuce leaves and mix well. Taste and adjust seasonings. Depending on the saltiness of the capers, you might not need additional salt. Refrigerate beans until time to pack the picnic.
2) Line your portable container with the lettuce leaves. Spoon the beans over the lettuce. Serve at room temperature.
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