I've also browsed more on Pinterest, which is where I found this salad-from-the-pantry, made very simply with cans of diced tomatoes, beans, and artichoke hearts from my pantry shelves. I had green olives, but no black olives - I think I would prefer the black olives next time. And I did drain the diced tomatoes, but they were still juicy, next time I'll drain them a little longer. I also cut the artichoke hearts in half, instead of quarters. But still, it was a wonderful filling salad for lunch.
Do check out the link for full directions - her salad is lovely!
What I used:
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 fat garlic cloves, pressed
2 tablespoons bottled capers
a handful of olives
2 cans cannellini beans, drained
2 cans diced tomatoes, drained
1 can artichoke hearts, drained and cut in half
1 tablespoon fresh lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2-3 tablespoons chopped Italian parsley
My parmesan cheese was very dry and hard, so I skipped the 1/4 cup parmesan shavings.
4 comments:
It's pretty too:)
It is pretty, Monique, thank you! I was a little surprised by that, and even more by the salad itself! Very good, and could not be easier. I just have to remember to re-fill the shelf tomorrow with more artichokes, beans, and diced tomatoes - and olives!
My favorite kind of meal — improvised with what you have on hand... or in the pantry!
Exactly, debra! I was astonished it was so easy to pull together!
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