Pantry Pleasures: Mediterranean Bean Salad

Some days, I wish I lived in the Mediterranean.

I think I would do well by the Sea, eating platters of olives, capers, fresh-caught fish, and flavorful tomatoes (my favorite), while sipping crisp wines and soaking up the sun for the rest of my days.

But then I snap back to reality and remember I live in suburbia, nearly 4,810 miles from the Mediterranean (and yes, I actually checked the distance).

So, to cheer myself, I scanned my pantry and fridge for something Mediterranean in design, and threw together a tasty salad.  It was a perfect late lunch, and we ate it along with toasts spread with fresh ricotta and herbs. Mmmm.

Mediterranean Bean Salad (for Two)
1/2 cup green olives, sliced in half
1/4 cup sun-dried tomatoes in oil, chopped
1 15 oz. can cannellini beans, rinsed and drained
1 5 oz. can of light tuna (sustainable/dolphin-safe, please), flaked with a fork
3 TBS chopped fresh parsley
1 lemon
Garlic powder

Minimal MESS/ingredients/clean-up: Category 1

To Do:
  • Mix olives, tomatoes and 2 TBS chopped parsley in a bowl with 4-5 teaspoons of the oil from the tomato jar and 2 TBS of lemon juice.
  • Stir in the beans, and season to taste with salt/pepper and a pinch of garlic powder.
  • Add in the tuna and mix together gently until well incorporated. Cover and chill for at least 15 minutes to let flavors meld.
  • When ready to serve, adjust seasonings if needed, squeeze a bit more lemon juice over the salad, and sprinkle with a bit more of the chopped parsley to brighten. 
  • Close your eyes and imagine an ocean breeze and sunshine.
  • Enjoy!


  1. I'd suggest a cliff-side villa in Sorrento (the Serene One) for you. With olive and lemon trees to shade your chair as you gaze out to sea and the wonderful isle that is Capri. If you're lucky, you'll hear a woman singing an aria (as we did) in the historic church down the hill. Thanks for the memory, and the recipe, Julie !

    Liz Lytle

  2. That sounds absolutely lovely. Thanks for sharing that memory!