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Easy lunch: white beans and artichoke hearts

Open two cans, do a little chopping, add a touch of zest, a drizzle, and a sprinkle. That’s all it takes to create a healthy, easy lunch.

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Whipped, The Blog
Create a quick, healthy lunch with canned beans and artichoke hearts. Add lemon zest and rosemary to spark up the taste.

For those of us with kids, we are well into the school routine, which for us includes packing two kid-friendlly lunches each morning. It took us awhile to get that juggling act down and to even consider packing healthy adult lunches. too.

I’m constantly on a mission to eat healthier foods (mostly as a counterbalance to my passion for baked goods). Years ago, I remember that one of the most surprisingly popular posts on the blog Orangette was a simple doctoring up of a can of chick peas. I often remembered that when I haven’t been shopping and find a lonely can of legumes in my pantry.

This lunch of white bean and artichoke hearts was admittedly the result of a pantry sweep. Though it came from an act of desperation, it has become a go-to quick and easy lunch. If you have them, add a bed of fresh greens under this salad.  If you are into this sort of lunch, try these doctored up black beans next.

Do you have favorite quickie lunch ideas? Do share!

White Beans and Artichoke Hearts with Rosemary & Lemon

1 can white beans
1 small jar artichoke hearts
zest of 1/2 lemon
2 teaspoons chopped, fresh rosemary
olive oil to taste
sea salt to taste

1. Drain and rinse the can of beans. Drain artichoke hearts but don’t rinse.

2. Toss together in a bowl with the lemon zest and finely chopped rosemary. Drizzle with olive oil and sprinkle with sea salt. Toss again and taste. Adjust olive and oil and salt to your liking.

This bean salad tastes even better after its been in the fridge for a little while with all the flavors marinating!

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