sea salt and freshly ground black pepper - to taste
Rinse and drain your cannellini beans and add to a bowl.
Finely dice your onion, chop your capsicum into small cubes and roughly chop the parsley.Add to the bowl with the beans, along with the finely minced garlic.
Season with salt, pepper, olive oil and lemon juice.
Mix the White Bean Salsa carefully to ensure everything is well combined, and check that everything is to your taste.
I use a can of cannellini beans for this recipe, which I rinse and drain well. You can also use dried beans which you have soaked and cooked.
The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may need to adjust your measurements accordingly.
For the best flavour, use freshly squeezed lemon juice.
Please note, the nutritional information is calculated on 2 servings as a side dish. This is quite a generous serving - if you were enjoying it as an appetiser with corn chips, it would more likely serve 4 people. The nutritional information is an estimate only and does not include what the salsa is served with.