Recipe courtesy of Kelsey Nixon

Artichoke and Bean Salad with Tuna

Name: Artichoke and Bean Salad with Tuna
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 Servings
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

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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

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.

Sponsor recipe courtesy of Kelsey Nixon for Cans Get You Cooking®

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