Back-pocket canned salad
Discover the perfect harmony of flavors in this convenient back-pocket canned salad recipe. Easy to prepare, it's a delightful blend of freshness and taste. Perfect for any meal!
Ingredients:
- 1 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained
- 1 14-ounce jar artichoke hearts, drained and quartered
- 1 14-ounce can hearts of palm, drained and cut into about ½-inch slices
- 110g crumbled feta cheese
- 4 celery stalks, peeled and cut into about ½-inch pieces, plus some coarsely chopped celery leaves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated lemon zest
- 1 or 2 lemons, halved
- 1 pinch kosher salt
- 1/4 cup pine nuts, toasted
Instructions:
- Mix together the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, oil, and lemon zest in a large bowl for serving. Squeeze a generous amount of lemon juice to give the salad a vibrant flavor, then add approximately ½ teaspoon of salt. Thoroughly combine and adjust seasonings with more salt if needed. Lastly, scatter the pine nuts on top.
Summary:
- Calories: 1694 kcal
- Fat: 93 g
- Protein: 75 g
- Carbs: 169 g
- Potassium: 4537 mg
- Magnesium: 720 mg