An easy salad for a crazy weekend. It’s been taxes and cleaning and weekend work events and half-marathon training and booking a music tour to Chicago and and and. Leisurely market-going and extended Sunday suppers will wait a bit. Which is fine, I think. I’ve seen only the following signs of local spring in the NY stores so far: ramps, fiddleheads, spring garlic. A lonely, lovely trifecta. Coming soon to the blog, but not today! Today’s salad takes about 10 minutes to make, so I like to keep the ingredients on hand for frenzied times (like these), although it is delicious anytime.
- 1 15 oz. can cannellini beans, drained and rinsed
- 1 can artichoke hearts in water, drained and coarsely chopped
- 1 5 oz. can tuna in olive oil, don’t drain
- 1/4 cup pitted and chopped kalamata olives
- 1/4 cup finely chopped scallion (about 1 medium)
- 2 Tbsp olive oil
- 4 tsp sherry vinegar
- salt and freshly ground pepper to taste
- In a large bowl, combine all of the ingredients. Stir until just combined. Done! [And back to taxes.]
lofigourmet.com 
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