With fall quickly approaching I am craving mostly tomatoes + artichokes. Something just feels right about eating these two in obsessive amounts right now. My local grocery store is even offering heirlooms next to the typical plum tomatoes and large marinated artichokes in the olive bar. I can't complain + I can't get enough.
For tomatoes I like to keep it simple. A pinch of salt, some olive oil + a drizzle of balsamic is all a good tomato needs. When I am craving something a bit more filling I add arugula and parmesan (but you know all about that). For artichokes I prefer them already marinated, preferably in olive oil. This is mostly because I want to spend more time eating them than I do preparing them.
This recipe uses the later in a garlicky + minty white bean salad. It's the perfect anecdote when you want to eat well, but don't want to cook anything. You just have to mix it all together (+ make a pesto) + it's truly that easy (just grind up that pesto).
What else would work in this, you ask? Roasted red peppers or goat cheese would be at home here. You can even warm the white beans in a pan for a few minutes and it changes the entire dish. Served with a quick fried egg you have a complete meal here.
White bean salad with garlicky mint pesto
- 1 can (15.5 oz.) white or cannellini beans, drained and rinsed
- 1 cup marinated artichokes packed in olive oil, chopped
- 1/4-1/2 cup feta cheese, crumbled
- 1/2 cup mixed mint and basil leafs
- 2 cloves garlic
- 1 tablespoon parmesan cheese
- 1 cup extra virgin olive oil
- Prepare the pesto by combing mint, basil, garlic and parmesan cheese in a food processor. On low speed add the olive oil in a steady stream to combine. Set aside.
- In a large bowl combine the white beans, marinated artichokes and feta cheese. Pour the mint pesto on top and toss to combine. Taste for flavoring. Add salt or pepper if necessary, and enjoy.