Bean + Artichoke Salad

A bright, briny little salad that eats like a pantry lunch - crisp Dilly Beans, creamy white beans, tender artichokes, and a handful of fresh dill. Best served chilled.

Ingredients

• 3/4 cup Dilly Beans, drained and cut into 1-inch pieces
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup artichoke hearts, drained and halved/quartered
• 2–3 tbsp oil-packed sun-dried tomatoes, sliced (optional)
• 2 tbsp thinly sliced shallot (optional)
• 1/3 cup fresh dill, chopped
• Fresh black pepper

Dressing (no extra vinegar needed)

• 3 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated (optional)

Method

1. In a bowl, combine cannellini beans, artichokes, Dilly Beans, sun-dried tomatoes, shallot, and dill.
2. Whisk olive oil and Dijon (and garlic, if using).
3. Toss, then let sit 10 minutes before serving. Finish with black pepper.

Optional (but a smart idea for additonal texture)

• Crumbled feta or shaved parmesan
• Toasted almonds or pine nuts
• A soft-boiled egg

Serves: 4–6