No-Cook

Back-Pocket Canned Salad

Name: Back-Pocket Canned Salad
Prep time: 10 min
Total time: 10 min
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained; 1 14-ounce jar artichoke hearts, drained and quartered; 1 14-ounce can hearts of palm, drained and cut into about ½-inch slices; 4 ounces crumbled feta cheese; 4 celery stalks, peeled and cut into about ½-inch pieces, plus some coarsely chopped celery leaves; 3 tablespoons extra-virgin olive oil; 1 tablespoon finely grated lemon zest; 1 or 2 lemons, halved; 1 pinch kosher salt; 1/4 cup pine nuts, toasted

by: Food52

April 26, 2018

4.3

6 Ratings

Photo by James Ransom

Prep time 10 minutes
Serves 4 to 6

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Author Notes

When friends come over at the last minute, I pop open a few cans and jars to make this back-pocket salad. What might seem like a cop-out to dried bean devotees, members of Artichoke-Turners Anonymous, and captains of the health patrol is actually a damn good dish that comes together in minutes and requires zero time at the stove. It’s also an important reminder that while fresh vegetables are best, eating vegetables of any kind is important. Plus, these preserved products pass my pantry purge test with flying colors. The key to reviving them is not holding back on lemon, so squeeze on even more than you think you’ll need.

Reprinted from “Eat a Little Better.” ©2018 by Sam Kass. Photographs ©2017 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. —Food52

Test Kitchen-Approved

What You'll Need

Ingredients

1 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained
1 14-ounce jar artichoke hearts, drained and quartered
1 14-ounce can hearts of palm, drained and cut into about ½-inch slices
4 ounces crumbled feta cheese
4 celery stalks, peeled and cut into about ½-inch pieces, plus some coarsely chopped celery leaves
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
1 or 2 lemons, halved
1 pinch kosher salt
¹/₄ cup pine nuts, toasted

Directions

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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11 Reviews

Chounder April 14, 2024

Bright and Fresh - Good, but not great. Probably would not make it again.

Maureen July 27, 2022

Has anyone tried this with marinated artichoke hearts?

Sally March 5, 2021

Just yum. So good and refreshing.

Jacque November 7, 2019

Threw this together this morning before work (didn't toast the pinenuts or grate lemon zest) and it didn't take any more time than normal lunch box assembly. It is a nice light lunch salad and a good use for the leftover celery I had from soup-making. Need to add this to the summer rotation when it's too hot to cook with heat.

jessica W. January 25, 2019

We loved this as a quick and intriguing pantry dinner. I used a little more celery than called for, which added some extra crunch.

DJean May 27, 2018

Is this a salad that would store well in refrigerator for eating over a period of several days?

Christine C. May 30, 2018

I made it last night and just had it now for lunch. It was still pretty good. I just didn't add the pin
e nuts to it until today.

Amelia S. May 11, 2018

I am not a fan of pine nuts. I use walnuts in pesto for the bitter note but don't love those either. Would toasted pecans be good in this salad? I might try it.

Jane D. May 20, 2018

while i do love pine nuts, i think pecans would be a great replacement/change-up and will probably try it myself!

TXExpatInBKK March 30, 2020

I didn't have pine nuts so I used pepitas and that worked well.