Bean Salad

I'd like to have a nice simple bean salad side that can be deployed with some hunk of meat. I'd also like to avoid cheese, although that may turn out to be the difference maker. For try number one I went simple:

Great northern beans, oil, lemon, parsley, dill, and to give it something capers.

I tossed all of the above together and it was spicy?!? This threw me for a loop

I tried again, not spicy. peppery. I thought those capers looked small. It turns out they were pickled green peppercorns. uggh.

So having free time and a rocking tweezer on the stereo, I picked them out one by one. In the process some of the beans crushed (a good thing). I added capers and ate. There was some residual pepper from the peppercorn brine that didn't fit, but spicy sounds like a good idea.

For next time - I'm going to check the bottle that they are indeed capers. Use a little piment d'espelette or maybe some aleppo pepper. The parsley needs to be well minced, little chunks are unpleasant in this. Zest is needed.