Canned Salad
This 'Canned Salad' offers a quick, vibrant, and incredibly easy side dish. It cleverly combines pantry staples like white beans, artichoke hearts, and hearts of palm with fresh celery, tomatoes, and feta. Dressed simply with olive oil and lemon, and finished with toasted pine nuts, it delivers a bright, refreshing, and satisfying experience perfect for any meal.
Equipment
- 1 Large Mixing Bowl For combining all ingredients efficiently.
- 1 Cutting Board Essential for safe and clean ingredient preparation.
- 1 Chef's knife For precise cutting of celery, tomatoes, and hearts of palm.
- 1 Small Skillet or Pan For toasting pine nuts to enhance their flavor.
- 1 Citrus Juicer or Reamer To efficiently extract fresh lemon juice.
Ingredients
Main
- One 14- to 15-ounce can low-sodium white beans or black-eyed peas rinsed and drained
- One 14-ounce jar artichoke hearts drained, rinsed and quartered
- One 14-ounce can hearts of palm drained and cut into about 1/2-inch slices
- 4 ounces crumbled feta
- 3 to 4 celery stalks peeled and cut into about 1/2-inch pieces, plus some coarsely chopped celery leaves
- 1 cup grape tomatoes cut in half
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated lemon zest plus 1 or 2 lemons halved
- Kosher salt
- 1/4 cup pine nuts toasted
Instructions
- Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, 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.
Notes
Ensure all canned ingredients are thoroughly rinsed and drained to remove excess sodium and preserve their natural flavor. Toasting the pine nuts is crucial; it vastly improves their aroma and adds a delightful nutty crunch. Adjust the lemon juice and salt strictly to taste, as the freshness of the lemon is key to brightening the salad. For an enhanced flavor profile, consider adding fresh herbs like chopped parsley or mint. This salad benefits from a brief chill before serving, allowing the flavors to meld, but serve it shortly after adding the pine nuts to maintain their crispness.