This Mediterranean salad relies on some canned ingredients and some fresh ones to make it work. Artichoke hearts give a sunny lift to the creamy white beans. It's tossed with a simple dressing of olive oil and lemon juice.
I make it in winter with either sun dried tomatoes or jarred red peppers. In summer, fresh tomatoes are lovely. Olives are welcome here too. This is the kind of salad you prepare quickly with pantry staples you keep on hand. Mix it with pasta or serve with crusty bread. It’s a substantial sidekick for fish and chicken too.