Artichoke and Bean Salad with Tuna
Recipe courtesy of
Kelsey Nixon
Episode:
Cans Make the Meal with Kelsey Nixon
- 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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