Recipe courtesy of Cans Get You CookingTM
and
Kelsey Nixon
Recipe courtesy of Cans Get You CookingTM
and
Kelsey Nixon
Watch how to make this recipe.
Artichoke and Bean Salad with Tuna
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- Total: 55 min
- Prep: 10 min
- Inactive: 45 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 494
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 17 g
- Sugar
- 3 g
- Protein
- 34 g
- Cholesterol
- 15 mg
- Sodium
- 465 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 494
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 17 g
- Sugar
- 3 g
- Protein
- 34 g
- Cholesterol
- 15 mg
- Sodium
- 465 mg
Ingredients
Directions
- 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. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.
