White Bean Salad For The Winter Weary

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.

White Bean Salad  Recipe

Serves 4-6

Ingredients

• 2 cups of canned white beans, rinsed and drained
• 6 sun dried tomatoes, soaked in very hot water, drained and chopped or use the ones packed in oil. Alternatively, fresh cherry or grape tomatoes or jarred roasted red peppers will work too.
• 1 lemon, zest some of it and reserve the zest.
• A few diced scallions, maybe 3 or 4
• Generous handful of herb of your choice. I used chopped flat leaf leaf parsley. But basil, tarragon or chives would be great too.
• 1 8.5-ounce jar or can of artichoke hearts, drained and chopped into small pieces.
• Best quality extra virgin olive oil
• Sea salt and fresh cracked pepper to taste.
• For serving: Grated Parmesan cheese, crusty bread

Instructions

Put a few tablespoons of olive oil in a medium size bowl, add a few squeezes of fresh lemon juice and some salt and pepper, stir or whisk to combine. Add all the other ingredients and toss to combine.

Bon Appetit!