Recipe courtesy of Cans Get You CookingTM
and
Kelsey Nixon
Artichoke and Bean Salad with Tuna
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 494
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 68
- Dietary Fiber
- 17
- Sugar
- 3
- Protein
- 34
- Cholesterol
- 15
- Sodium
- 465
- Total: 55 min
- Prep: 10 min
- Inactive: 45 min
Ingredients
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
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.