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Recipe courtesy of Sam Kass

Canned Salad

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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One 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained

One 14-ounce jar artichoke hearts, drained, rinsed and quartered 

One 14-ounce can hearts of palm, drained and cut into about 1/2-inch slices 

4 ounces crumbled feta 

3 to 4 celery stalks, peeled and cut into about 1/2-inch pieces, plus some coarsely chopped celery leaves 

1 cup grape tomatoes, cut in half 

3 tablespoons extra-virgin olive oil 

1 tablespoon finely grated lemon zest plus 1 or 2 lemons, halved 

Kosher salt 

1/4 cup pine nuts, toasted 


  1. Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.