Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.
| Level: | None |
| Total: | 55 min |
| Active: | 10 min |
| Yield: | 4 Servings |
Ingredients
- 1 (15-ounce) can white northern or cannellini beans, drained & rinsed
- 1 (15-ounce) can artichoke hearts, drained and quartered
- 1 rib celery, finely diced
- 2 tablespoons red onion, finely diced
- 1 (6-ounce) can tuna, drained and flaked
- 3 tablespoons extra-virgin olive oil
- juice and zest of 1 lemon
- ¼ cup chopped fresh parsley
- Kosher salt and cracked black pepper
Instructions
- Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
- Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.
Nutrition Facts
| Calories | 340 |
| Total Fat | 11 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 20 milligrams |
| Sodium | 780 milligrams |
| Carbohydrates | 40 grams |
| Dietary Fiber | 4 grams |
| Protein | 22 grams |
Reviews
Easy, fast to make & delicious
Wow to this recipe. So quick and absolutely refreshing and delicious! This will become a staple in our house!