LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Back-Pocket Canned Salad
Ingredients
  • One 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained
  • One 14-ounce jar artichoke hearts, drained and quartered
  • One 14-ounce can hearts of palm, drained and cut into about ½-inch slices
  • 4 ounces 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
  • ¼ cup pine nuts, toasted
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer