CANNED SALAD

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Canned Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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