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RECIPES


Artichoke Bean & Tuna Salad


Americans waste approximately 15-20% of the fresh foods they purchase each year. Canned food portion sizes are just right for both individuals and families, and recipes are designed around these sizes.

Prep Time: 10 minutes    
Cook Time:
N/A - Refrigerate for 45 minutes
Servings: 4


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Kelsey Nixon's Artichoke Bean

INGREDIENTS

1 (15-ounce) can white northern or cannellini beans, drained & rinsed
1 (15-ounce) can artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6-ounce) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
1/4 cup chopped fresh parsley
Kosher salt and cracked black pepper

PREPARATION

Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.

Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.



Nutrition Information Per Serving:

Calories: 340
Total fat: 11g
Saturated fat: 1.5g
Cholesterol: 20mg
Sodium: 780mg
Carbohydrate: 40g
Sugar: 4g
Fiber: 18g
Protein: 22g
Vitamin A: 10%DV*
Vitamin C: 45%DV
Calcium: 15%DV
Iron: 20%DV


*DV=Daily Value
**Nutritionals used tuna packed in water and undrained cannellini beans