health kick. [white bean salad w. red pepper, capers, jalapeno & cayenne]

Since last week, I’ve been in a bit of a funk, which resulted in a lack of cooking over the weekend. I bought some cannellini beans at the market, only to find that I already had two cans in the pantry. So, I decided to whip up this healthy and simple side dish starring the beans, including ingredients I had on hand.

Though I prefer to eat this dish chilled, it’s delicious hot or cold. Serve alongside grilled chicken breast, or keep it vegetarian and serve with a salad.

Hope everyone had a fun and safe Halloween. :)

Recipe:

Olive oil

1 can (15.5 oz) Bush’s Cannellini beans, or any other brand, rinsed and drained

1/2 cup sweet onion, finely chopped

2 garlic cloves, minced

2 red bell peppers, seeded and diced (roast the peppers, if desired)

1/2-1 jalepeño, seeded and diced

1-2 Roma tomatoes, diced

2 tbsp. capers, drained

1/4 tsp. cayenne, plus more or less to taste

Salt and pepper, to taste

Directions:

Heat a large skillet over medium heat then add olive oil. Once warm, add onions and garlic and saute until aromatic and translucent. Add red pepper and jalepeno and let cook for 2-3 minutes.

Add tomatoes and capers and toss to coat. Season with cayenne, salt and pepper. Remove from heat, then add beans and toss through. Let chill for 2-3 hours to let flavors marinade.

Serve chilled. Top with Cotija cheese, if desired.