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!