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SANDWICH - TUNA - Artichoke and Bean Salad with Tuna
Nb persons: 4
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Artichoke and Bean Salad with Tuna Recipe courtesy of Kelsey Nixon INGREDIENTS | |
One 15-ounce can | white northern or cannellini beans, drained and rinsed |
One 15-ounce can | artichoke hearts, roughly chopped |
One 6-ounce can | tuna fish, drained |
1 rib | celery, finely diced |
1/4 cup | chopped fresh parsley |
3 tablespoons | extra-virgin olive oil |
2 tablespoons | finely diced red onion |
Juice and zest of 1 | lemon |
Kosher salt | |
cracked black pepper | |
6 cups | arugula or salad greens, for serving |
Crusty bread or hero rolls, for serving
DIRECTIONS
Combine the beans, artichoke hearts, tuna, celery, parsley, oil, onion and lemon zest and juice in a mixing bowl. Season with salt and pepper and toss gently.
Serve the salad on a bed of arugula or mixed greens with the crusty bread on the side. Or alternatively, serve the salad scooped onto a hero roll with the arugula.
© Recipe courtesy of Kelsey Nixon
Recipe uploaded with Shop'NCook for iPhone.
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