Recipe courtesy of Sam Kass

Canned Salad

Name: Canned Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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Level: Easy

Total: 10 min
Active: 10 min

Yield: 4 to 6 servings

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Ingredients

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

Directions

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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.