Are you ever craving a filling dinner with flavor that packs a punch but without the lethargic, button popping feeling that usually follows? Yea, me too. And its especially difficult being in Italy with every type of bread, pasta, and pastry at your disposal. So, the past few days I have been having a real hankering for something green but with more flavor profile than a traditional salad. Enter my brain child (with the help of Yummly), my two-bean warm salad. It was not only super filling and healthy but I got to highlight some of the Italian flavors I have been experiencing in the local restaurants!
Ingredients
1 handful of green beans, rinsed and dried
1/2 can of cannelloni beans
1 large handful of spinach (consider wilting)
6-10 pitted kalamata olives (alter depending on love of olives)
2 cloves of garlic, sliced
1/4 of a medium-sized white onion, chopped
1 handful of parsley
2 lemon wedges
Olive oil, salt, and pepper
Instructions
1. Heat oil in a medium/large skillet over medium heat.
2. Add chopped onion and green beans and cook for 8-10 minutes. Check back every couple of minutes to move stuff around so nothing burns or gets stuck to the pan.
3. Once onions become translucent and beans begin to shrivel add the garlic and olives. Let sit for about 30 seconds to 1 minute.
4. Add 1/2 the chopped parsley and squeeze one lemon wedge. Stir ingredients as needed.
5. Add the cannelloni beans. Let ingredients cook until beans begin to mush, giving them a good toss once or twice.
6. Remove from heat and fold in the spinach.
Once all ingredients are combined top with remaining parsley and squeeze the second lemon wedge
**Salt and pepper throughout as needed**
This recipe makes enough to serve as a single meal for one person or a side dish for 2-3 people.The lemon, parsley, and garlic balance each other perfectly, and there is a refreshing contrast between the crunch of the al dente green beans and the smooth, creaminess of the cannelloni.
I am anxious to make this again with a possible addition of some local pancetta, or topped with a fresh fillet of white fish! I’m still quite a novice cook so suggestions are always welcome!!
Edible Aesthetic 
