Another easy-to-make, easy to travel salad. It also keeps for 3-4 days. And this one gets you to eat more beans, which Dr. Furhman says is a good thing. Beans fill you up, not out!
Did you know that artichokes contain antioxidants which are beneficial to the liver? They’ve long been used in folk medicine as a treatment for liver ailments, and have been shown to reduce cholesterol too. What I didn’t know is that artichokes are extremely high in fiber – one large artichoke contains a quarter of the recommended daily allowance for fiber.
|3 C cooked white beans, drained (or use Eden)||2 tsp Sumac (look in our spice bin drawer)|
|14 oz (about) artichoke hearts, drained, halved||4 cloves garlic, pressed|
|2/3 C diced red pepper (of course, organic)||¾ tsp dried basil or ¼ C minced fresh|
|½-1 C pitted Nicoise olives (we got ‘em!)||¼ C extra virgin olive oil, your favorite|
|¼ C diced red onion||¼ C lemon juice|
|¼ C chopped parsley||1 tsp each good salt & ground black pepper|
Combine everything in a bowl. Taste, add more salt or pepper if you like. Let salad stand at room temp several hours to flavors to meld. Can put in frig overnight, but serve room temp.
It’s that simple, really! Serve on a bed of torn romaine, or you can add the romaine to the bean salad just before serving. Once dressed, as you know, romaine will wilt….