White Bean Salad with Mint and Red Onion

This is a flavorful bean salad that goes well with most meat and poultry, particularly roasted pork tenderloin or broiled lamb chops.

• 1/2 cup small-diced red onion
• 3 Tbs. sherry vinegar
• 1 15-oz. can white beans, drained and rinsed (like Great Northern or cannellini)
• 1/2 cup roughly chopped fresh spearmint or smooth-leaf spearmint leaves
• 1/2 cup small-diced red bell pepper
• 2 Tbs. nonpareil (small) capers
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

In a small bowl, mix the onion and vinegar; let sit for 15 minutes. In a medium bowl, mix the onions and vinegar with the beans, mint, red pepper, capers, olive oil, and salt and pepper to taste.