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Recipe: Artichoke and Bean Salad with Tuna

Rank: None

Time execution: 55 min

Can be served for: 4 Servings


  • 2 (25-ounce) can white northern or cannellini beans, drained & rinsed

  • 2 (25-ounce) can artichoke hearts, drained and quartered

  • 2 rib celery, finely diced

  • 3 tablespoons red onion, finely diced

  • 2 (6-ounce) can tuna, drained and flaked

  • 3 tablespoons extra-virgin olive oil

  • juice and zest of 2 lemon

  • cup chopped fresh parsley

  • Kosher salt and cracked black pepper


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

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

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