Meatless Monday: White bean and artichoke heart salad
Open a few cans and toss a few ingredients. Voila, you have a sandwich alternative for lunch.
I never thought I would express this sentiment: I wish my life was more boring. For as long as I can remember, I have filled every spare moment with activities and interests. If an extra minute turned up, I had a new scheme to fill the opening and then some. Lately, I dream of a few of those unoccupied minutes turning up so I could do nothing but sit.
My mom said it best last week when after a report of our day’s happenings she responded, “It just seems like your lives are on a constant state of overdrive.” Yes. We have no real complaints. We are healthy and we are blessed with family, friends and interesting happenings. But, even an adventure enthusiast would want to take a breather from a nonstop roller coaster.
Because we are in a state of “survival mode,” trying new recipes hasn’t been a priority. Our kitchen has been boresville-snoresville. Same ol’, Same ol’. Eating fresh, healthy food isn’t easy when you are short on time and trying to be budget conscious.
This white bean and artichoke salad was the outcome of digging through my pantry, hoping to find something to pack for lunch. A little fresh rosemary elevated the dish enough for me to forget it was the content of a few cans. Hearty, healthy, and fast.
Even if you have the time to cook properly, you may still want to try this flavor combination. Go ahead, make me jealous and slow cook some beans, steam and clean your own artichoke hearts, add a little citrus zest or hand minced garlic. This salad will can fit your life, whatever state it may be in.
White bean & artichoke heart salad with rosemary
1 can white beans
1 can artichoke hearts
1 tablespoon chopped fresh rosemary
1 tablespoon finely diced red onion (optional)
salt & freshly ground pepper
Open the beans and artichoke hearts. Drain the beans and rinse them. Add drained artichoke hearts (don’t rinse them). Sprinkle rosemary and onion over top. Drizzle with olive oil. Use a fork to gently toss and mix everything together. Season with salt and pepper.
Related post from Whipped, The Blog: Kale sesame and ginger salad
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