Summery White Bean Salad

Serves: 4

1.5 cups (= 1 15-oz. can) cooked white beans (cannellini, butter, chickpea, black-eyed peas, etc.)
1 cucumber, chopped
1 cup cherry or sweet 100 tomatoes, halved or quartered
2 green onions, sliced OR a handful of chives, chopped (optional)
1/4 cup chopped parsley (or herb of your choice), or to taste
2-3 Tbs freshly squeezed lemon juice (~1 medium-small lemon or ~1/2 of 1 large lemon), or to taste
2 Tbs olive oil
2 Tbs roughly chopped capers, or to taste
Freshly cracked pepper, to taste
Salt, to taste – you may not need more salt if you are using salted beans and lots of capers

Drain and rinse beans well.
Rinse and prepare produce.
Add beans, cucumber, tomatoes, green onions/chives, and herbs to a large bowl and stir.
In a smaller bowl, make the dressing. Thoroughly mix the lemon juice, chopped capers, olive oil, pepper, and salt.
Add the dressing to the beans and mix well. Taste for seasoning and adjust if necessary.

Try adding a cheese like (crumbled) feta.
If you have time to marinade the salad in the refrigerator before serving, that will help the flavors blend.