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
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Nutrition Info - Nutritional Analysis
- Per Serving
- 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
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- Level: None
- Total: 55 min
- Active: 10 min
- Yield: 4 Servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- 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
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
- 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.
