Sam Kass's back-pocket canned salad

7
5
5
SmartPoints® value per serving
Total Time
5 min
Prep
5 min
Serves
6
Difficulty
Easy
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.

Ingredients

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

Lemon(s)

2 item(s), halved

Kosher salt

1 pinch

Pine nuts

¼ cup(s), toasted

Instructions

  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.