Recipe courtesy of Kelsey Nixon
Artichoke and Bean Salad with Tuna
Total:
15 min
Active:
50 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
50 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
50 min
Yield:
4 servings
Level:
Easy

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. 

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