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.
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.
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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