Artichoke and Bean Salad with Tuna
Artichoke and Bean Salad with Tuna
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 13
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 15
- Sodium
- 844
- Total: 15 min
- Active: 50 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 13
- Sugar
- 3
- Protein
- 22
- Cholesterol
- 15
- Sodium
- 844
- Total: 15 min
- Active: 50 min
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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