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.
  • Level: None
  • Total: 55 min
  • Active: 10 min
  • Yield: 4 Servings
  • Nutrition Info
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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

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.
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