Back-Pocket Canned Salad

April 26, 2018
Photo by James Ransom
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

  • Prep time 10 minutes
  • Serves 4 to 6
  • 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
In This Recipe
  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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