Back-Pocket Canned Salad
- 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 1/2-inch slices
- 4 ounces crumbled feta cheese
- 4 celery stalks, peeled and cut into about 1/2-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
- Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, 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.
white beans, hearts, hearts of palm, feta cheese, celery stalks, extravirgin olive oil, lemon zest, lemons, kosher salt, pine nuts
Taken from food52.com/recipes/76827-back-pocket-canned-salad (may not work)