This is one of my favorite hot weather quick meals. It’s perfect as a stand alone salad. light lunch or as a side dish to something like fish or chicken.
Finding ways to pull together meals from my pantry is challenging and fun. In this dish, I use the following:
- 1 can quartered artichokes
- 1 can Niblets (no salt) corn
- 1 can black beans (no salt)
- 1 can whole green beans (no salt)
- About 1/2 of a purple onion chopped into small pieces
- Rice wine vinegar
- Olive oil
Open each of the canned veggies and drain all the water out. Then, empty into a medium size storage bowl. Add in the purple onion and, with spoon, mix everything together.
Pour in about 1/4 cup of rice wine vinegar. With the olive oil, I just pour a couple of rounds over the top of the vegetables. Add a 1/4 teaspoon of each salt, pepper (mine is in a grinder and can be a little difficult to measure) and basil. Mix well.
Now this is where you will want to do a tasting. I like my salad with a bit of a vinegar kick so I generally add a bit more. Your taste will likely differ from mine. You may prefer more basil or even another herb like oregano or marjoram.
Cover the salad and pop in the fridge for an hour or so to meld the flavors together. Love it!!!