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Back-Pocket Canned Salad Recipe on Food52

5 ratings
· Vegetarian, Gluten free · 4-6 servings
food52
Food52
482k followers

Ingredients

Produce
1 drained and cut into 2-inch slices 1 14-ounce can hearts of palm
1 14-ounce jar Artichoke hearts
4 Celery stalks
1 tbsp Lemon, zest
1 Lemons
1 14- to 15-ounce can White beans or black-eyed peas, low-sodium
Baking & Spices
1 pinch Kosher salt
Oils & Vinegars
3 tbsp Olive oil, extra-virgin
Nuts & Seeds
1/4 cup Pine nuts, toasted
Dairy
4 oz Feta cheese

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