i think i mentioned in my last post that i’m trying to cook more at home and take things to work for lunch instead of a) wasting money and b) eating crappy disgusting school lunch. so to go with some chicken and roasted zucchini and squash that i made, i threw together this really simple white bean salad. it is time consuming if you don’t already have roasted tomatoes sitting around – they have to bake for quite a while – but other than that, the actual assembly of the salad takes like 5 minutes.
white bean salad with artichokes and roasted tomatoes
2 14 oz cans of white beans
1 jar of artichoke hearts (i used the marinated ones)
~ 2 tbsp fresh rosemary (you can chop it, mince it, leave it whole, it doesn’t matter, and neither does the quantity. use as much as you like)
little lemon juice (~tsp or so)
roasted tomatoes
2 large, fresh tomatoes
some of that rosemary
~ tsp salt, optional
~ tsp pepper, optional
about 1 tbsp of olive oil
preheat oven to 400. in a foil lasagna pan, drop in the olive oil, salt, pepper, and rosemary. slice the tomatoes into eighths, then toss in the olive oil/salt/pepper/rosemary mixture. make sure each piece is evenly coated, then lay meat-side down and roast until soft and fragrant, 40 mins to an hour depending on how much bite you want. let them cool.
drain the water and extra bean juice from the cans of beans. in a large bowl, gently mix beans, lemon juice, the rest of the rosemary, artichokes, and cooled tomatoes. you don’t want to break the tomatoes too much.
it’s edible immediately, and the longer you let it sit in the fridge to marinate, the better it tastes! it can be served hot or cold; i prefer it cold. yum!
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