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Recipe courtesy of Sam Kass

Show: The Kitchen

Episode: Stove-Free Summer Nights

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Total:: 10 min
Active:: 10 min

Yield:: 4 to 6 servings

Level:: Easy

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

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.

My Private Notes

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