Nadia Duriavig: Foodie Unplugged


This Delicious Salad Has Been Hiding in Your Pantry

Bean, Artichoke and Olive Salad with Sundried Tomato Dressing

bean artichoke salad |

Every time I go grocery shopping, I peruse the vegetable can and jar aisle and keep my eyes peeled for what’s on sale. Peppers, artichokes, eggplants, olives, beans, etc, all have a place in my pantry, waiting for the rainy day when I’ve got nothing in the fridge. These pantry salads can be real life-savers as they are super quick to throw together and are always so tasty and delicious. I always make a little extra for leftovers as the flavors improve by the next day when the ingredients have had some time to meld. These salads make hearty and filling take-away lunches but can work for a dinner too. I like to top them with some grilled chicken or tuna for a quick but satisfying main meal. Feel free to get creative with your ingredients as anything goes really, and make sure to top with a tasty dressing. I like to add some fresh herbs too, they really make the flavors pop.

Pantry Salad |


1 jar/can of your favorite beans
½ cup sliced green olives
2 tbsps capers
1 jar artichokes
½ green pepper, diced
handful parsley, chopped


½ cup olive oil
½ cup pumpkin seeds
salt and pepper to taste
1 tbsp honey
2 tbsps apple cider vinegar
8- 10 pieces of sundried tomatoes
6 leaves fresh basil (optional)
6 leaves fresh mint (optional)

Pantry Salad |


 For the dressing: take all ingredients and blend.  Season with salt and pepper to taste.

 Drain beans, olives, capers and artichokes.


 Add diced peppers and parsley.

 Add dressing and mix.

 Serve immediately.

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