I like to make salad or side dishes that can be stored in the refrigerator and dipped into for quick suppers. This is one that I tried last week and it has been named one of our “Kitchen Keepers” – quick and easy to prepare, and even tastier in the next few days as the ingredients soak up flavors. Canned cannellini from the pantry along with Kalamata olives and sundried tomatoes from the refrigerator tossed with Italian dressing make a perfect accompaniment to roasted or grilled meats and fish. I found a similar recipe on Epicurious that also added chopped fresh spinach. That would be good, but the fresh greens would not keep well. I like my version because we can have it later for lunches or dinner later in the week.
1/4 cup olive oil
1 yellow onion, finely chopped
1/2 cup chopped sun-dried tomatoes
1/2 cup pitted Kalamata olives
1/4 cup (more if you wish) bottled Italian vinaigrette
shredded fresh basil
Salt and freshly ground black pepper to taste
Heat the olive oil in a skillet, add the onion and cook and stir until slightly brown, about 5 minutes, turn off heat. Toss the beans, onion,, sun-dried tomatoes, and olives in the skillet with the vinaigrette until just combined. Season with salt and pepper. Top with shredded fresh basil leaves. Serve at room temperature.