CK's KITCHEN: Italian white dense bean salad with artichokes & sautéed cherry tomatoes

For me, this is the happiest time of year. The summer solstice is right around the corner, my outdoor living space is vibrant and flowering, and all the most delicious foods are ripening. I have planted several cherry tomato plants in my container garden in anticipation of fueling fiber-rich side dishes such as this Italian white dense bean salad with artichokes & sautéed cherry tomatoes. The marinated and blistered tomatoes were the selling point for me, even if I had to use the heirloom variety from Costco instead of freshly harvested ones from the backyard. With hearty white beans, kalamata olives and artichokes and other veggies, this dish was going to help me reach my daily protein and fiber goals as well. Fine print In full disclosure, I printed this recipe for ease of reference and to eliminate constantly reaching for my phone. The printed sheet said one can of 17-ounce beans instead of 2 15-ounce cans of beans — I thought it was odd at the time, but it wasn't until I was writing up this piece that I realized my printer took it upon itself to add the numbers together leaving me ultimately one can of beans short. My apologies that my ratios will be off here. But in terms of a prep recap: super simple, and I loved sautéing the cherry tomatoes with EVOO, fresh rosemary and garlic, and finishing with swig of balsamic vinegar. It smelled amazing and I had to fight the urge to steal a spoonful as it cooled on the stove. Better as it sits Once I combine all the main ingredients together, I worked on the balsamic vinaigrette dressing, adding some extra parsley and lemon, just because. When the salad was properly dressed and tossed, I tucked her in the fridge overnight to develop flavor. Unlike printing the recipe, I would 100 percent recommend this decision to chill before eating. The final review? My daughter and I were obsessed with this plant-based dish, with its herby, high-flavor ingredients. While quite filling and satisfying on its own, as we ate it, this white bean salad would pair well with fish or chicken, even with a smash burger off the Blackstone. And the fact that it stays yummy for five days in the fridge makes it a perfect recipe for meal prep or your next cookout! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Italian white dense bean salad with artichokes & sautéed cherry tomatoes 2 15-ounce cans white beans great northern, cannellini, or butter beans 1 celery stalk chopped 1/3 cup red onion thinly sliced 1 15-ounce can artichoke hearts drained, rinsed and chopped 1/4 cup Kalamata olives pitted and chopped Sautéed tomatoes: 1 pint cherry tomatoes halved 1 garlic clove minced 1/2 tsp fresh rosemary minced 2 tsp extra virgin olive oil 1 tsp aged balsamic vinegar Dressing: 1 tbsp extra virgin olive oil 1 tbsp aged balsamic vinegar Juice of 1 lemon 2 tbsp chopped parsley 1/2 tsp sea salt 1 tsp maple syrup or honey 1 tsp dried oregano or Italian seasoning 1/4 tsp red chili flakes optional In a large mixing bowl, combine white beans, chopped celery, sliced red onion, artichokes, and olives. In a small skillet over medium heat, warm olive oil. Add minced garlic and rosemary and sauté for 1 minute. Add halved cherry tomatoes and cook for 8–10 minutes until blistered and softened. Stir in balsamic vinegar, cook for 1 more minute, and remove from heat. Let sautéed tomatoes cool slightly, then add to the bowl with the other ingredients. In a jar or small bowl, whisk together olive oil, balsamic vinegar, lemon juice, parsley, salt, maple syrup, oregano, and chili flakes until emulsified. Pour dressing over the salad and toss to combine. Let sit for 15–30 minutes before serving, or refrigerate to develop flavor. Enjoy chilled or at room temperature. Keeps in the fridge for up to 5 days. Source: justinecooksvegan.com