Sam Kass's back-pocket canned salad
6
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 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, drained
14 oz, drained and quartered
Hearts of palm
14 oz, canned, drained and cut into 1/2-inch slices
Crumbled feta cheese
4 oz
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
2 item(s), medium, halved
Kosher salt
1 pinch(es)
Pine nuts (unsalted, raw or dry roasted, no sugar added)
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.
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