Artichoke and Bean Salad with Tuna

Name: Artichoke and Bean Salad with Tuna
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: One 15-ounce can white northern or cannellini beans, drained and rinsed; One 15-ounce can artichoke hearts, roughly chopped; One 6-ounce can tuna fish, drained; 1 rib celery, finely diced; 1/4 cup chopped fresh parsley; 3 tablespoons extra-virgin olive oil; 2 tablespoons finely diced red onion; Juice and zest of 1 lemon; Kosher salt and cracked black pepper; 6 cups arugula or salad greens, for serving; Crusty bread or hero rolls, for serving

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Level: Easy

Total: 15 min
Active: 50 min

Yield: 4 servings

Nutrition Info

Level: Easy

Total: 15 min
Active: 50 min

Yield: 4 servings
Nutrition Info

Ingredients

One 15-ounce can white northern or cannellini beans, drained and rinsed

One 15-ounce can artichoke hearts, roughly chopped

One 6-ounce can tuna fish, drained

1 rib celery, finely diced

1/4 cup chopped fresh parsley

3 tablespoons extra-virgin olive oil

2 tablespoons finely diced red onion

Juice and zest of 1 lemon

Kosher salt and cracked black pepper

6 cups arugula or salad greens, for serving

Crusty bread or hero rolls, for serving

Directions

Combine the beans, artichoke hearts, tuna, celery, parsley, oil, onion and lemon zest and juice in a mixing bowl. Season with salt and pepper and toss gently.
Serve the salad on a bed of arugula or mixed greens with the crusty bread on the side. Or alternatively, serve the salad scooped onto a hero roll with the arugula.