Recipe > Salads & Appetizers > Artichoke Bean & Tuna Salad

Artichoke Bean & Tuna Salad

  • Prep Time: 10 mins
  • Servings: 4

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.

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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 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