Wednesday, December 12, 2012

White Bean Salad for the Winter Weary ~ Fresh Herbs, Lemon, Artichoke Hearts and More

What's a girl to do when she still craves her light, fresh chopped salads in the cold, dark New England winter months? Make this lovely little gem. A Mediterranean inspired, sunny salad that relies on some canned ingredients and some fresh ingredients to make it work. Canned artichoke hearts add a lemony lift to a medley of creamy white beans, sweet sun dried tomatoes, parsley, scallions and grated Parmesan. The salad is tossed with a simple dressing of olive oil and lemon juice.

This the kind of salad you can throw together very quickly with pantry staples you keep on hand. I always keep canned and dried beans in the pantry along with a few cans of artichoke hearts and some sun dried tomatoes. My fridge is stocked with lemons and limes. I've made this salad with either canned beans or dried beans that I've soaked and cooked. Both versions are delicious. Roasted red peppers and olives would be a nice addition too.

We enjoyed this fresh salad with roasted chicken and baked potatoes for a simple Sunday supper by candlelight. Toss it into pasta or eat it with a piece of crusty bread. It's a substantial sidekick for fish too.

 Hope you enjoy it too!

You'll Need:
  • 2 cups of cooked white beans. Use canned or use dried beans that you've soaked overnight and cooked until tender. Remember to rinse and drain the canned beans.
  • 6 sun dried tomatoes, soaked in very hot water, drained and chopped or use the ones packed in oil.
  • 1 lemon, zest some of it and reserve the zest.
  • herbs of your choice. I used chopped flat leaf leaf parsley. But basil, tarragon or chives would be great too.
  • 1 8.5 oz can of artichoke hearts, drained and chopped into small pieces.
  • best quality extra virgin olive oil, I used unfiltered.
  • a few diced scallions
  • sea salt or kosher salt and fresh cracked pepper to taste.
  • grated Parmesan cheese & crusty bread for serving 
The Rundown:
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. Serve and Enjoy!


Chickpea and Zucchini Fritters

Moroccan Chickpea Stew with Tomatoes, Warm Spices and Fresh Herbs

No comments:

Post a Comment