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.
Ingredients
Dressing
Directions
For the dressing: take all ingredients and blend. Season with salt and pepper to taste.
Drain beans, olives, capers and artichokes.
Combine.
Add diced peppers and parsley.
Add dressing and mix.
Serve immediately.
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