1 can (540 ml/19 oz) white beans, rinsed and drained

1/2 red bell pepper, seeded and diced

30 ml (2 tbsp) oil-packed green olives, pitted (see note) and chopped

1/2 lemon, grated zest only

30 ml (2 tbsp) lemon juice

30 ml (2 tbsp) olive oil

15 ml (1 tbsp) chopped flat-leaf parsley

Salt and pepper

In a bowl, combine all the ingredients. Season with salt and pepper. Serve with the Grilled Chicken Legs with Lemon and Ginger.

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