Recipe courtesy of Cans Get You CookingTM and Kelsey Nixon

Artichoke and Bean Salad with Tuna

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.
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 45 min
  • Yield: 4 Servings
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2 cups (one 15 oz. can) white northern or cannellini beans, drained & rinsed

1 (15 oz. can) artichoke hearts, drained and quartered

1 rib celery, finely diced

2 tablespoons red onion, finely diced

1 (6 oz.) 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


  1. 1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
  2. 2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

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