Tortilla chips are my weakness, with salsa only when no guacamole is to be found. Knowing I'd be noshing on that, I wanted something healthy and nourishing to round out my dinner.
Enter this new trendy vegan recipe! I hope you like it as much as I did. I thought I might wind up tossing it into pasta, despite not wanting more starchy carbs, but it was so good that I enjoyed it all alone!
You will need:2 cans organic artichoke hearts, drained and chopped1 large beefsteak tomato, seeded and chopped12 oz. cannellini beans, drained 2 tbsp fresh basil, chopped1 tbsp fresh dill, chopped1/2 tsp dried rosemary1/3 c olive oil1/4 c balsamic vinegar
Preheat oven to 350
Put all ingredients in a glass Pyrex dish, and mix well.
Cook for 20 minutes.
Add salt to taste.
For the record, it would be great paired with a rustic, crusty bread and a glass of red wine.
