Fassolia Salata, me Mayonesa me Kapari

Bean Salad with Lemon-Caper Mayonnaise

CHEF Jim Botsacos created this variation on the popular island bean salad, which is traditionally served with a lemon vinaigrette and topped with chopped scallions or thin onion rings. He adds a little chopped garlic and diced tomatoes and dresses the beans with a thin lemony mayonnaise flavored with chopped capers.

You can serve this bean salad as a side dish or as a meze. Chef Botsacos pairs it with his garlic-scented crab cakes, but it would go equally well with any grilled or fried fish.

Ingredients

  • 2 cups dried white beans, soaked overnight in water and drained
  • cup finely diced red onion
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • ¼ cup extra-virgin olive oil
  • 3–4 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper

Mayonnaise

  • 2 large egg yolks
  • 1 tablespoon Dijon mustard
  • 3 tablespoons freshly squeezed lemon juice
  • pinch of salt
  • 1 cup olive oil
  • ¼ cup capers, drained and chopped
  • freshly ground black pepper
  • 1 cup diced tomatoes

Method

Place the beans in a large pot and add cold water to cover by 2 inches. Bring to a boil, reduce the heat to low and simmer for about 1 hour, or until tender. Drain well.

Combine the beans, onion, parsley, garlic, oil, lemon juice and salt and pepper in a large bowl and refrigerate for at least 1 hour or up to 3 hours.

Meanwhile, Make the Mayonnaise

With an electric mixer on low speed, beat the egg yolks, mustard, lemon juice and salt in a small bowl. Increase the speed to medium and slowly add the oil in a slow, steady stream until incorporated. Stir in the capers with a wooden spoon and beat for 1 minute; the mayonnaise will be thin, like a creamy vinaigrette, not thick like regular mayonnaise. Season to taste with pepper and additional salt if necessary. Cover and refrigerate until needed.

Just before serving the beans, adjust the seasonings and fold in the tomatoes and most of the mayonnaise. Serve with the rest of the mayonnaise on the side.

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