Sam Kass's back-pocket canned salad

SmartPoints® value per serving
Total Time
5 min
5 min
For an easy, tasty salad when fresh produce isn't on hand, chef Sam Kass has a plan. Combine a few favorite canned goods including beans, artichokes, and hearts of palm with a generous helping of fresh ingredients like bright, tart lemon juice and zest, and crunchy celery. Then add creamy, salty crumbled feta to the mix along with a nice drizzle of extra virgin olive oil. Give it a toss then scatter toasted pine nuts on top for rich crunch. This salad comes together in just a few minutes and requires no cooking whatsoever, so it's great for last-minute meals and make-ahead lunches.


Canned white beans

14 oz, rinsed and drained

Canned artichoke hearts without oil

14 oz, drained and quartered

Hearts of palm

14 oz, canned, drained and cut into 1/2-inch slices

Crumbled feta cheese

4 oz

Uncooked celery

4 rib(s), large, peeled and cut into about ½-inch pieces, plus some coarsely chopped celery leaves

Extra virgin olive oil

3 Tbsp

Lemon zest

1 Tbsp, finely grated


2 item(s), halved

Kosher salt

1 pinch

Pine nuts

¼ cup(s), toasted


  1. Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, 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 ½ teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.