Artichoke And Bean Salad With Tuna Recipes

ARTICHOKE AND BEAN SALAD WITH TUNA

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

Provided by Kelsey Nixon

Time 55m

Yield 4 Servings

Number Of Ingredients 9

Artichoke and Bean Salad with Tuna image

Steps:

1. Combine all ingredients in a mixing bowl, and season to taste with salt and pepper. Toss gently and refrigerate 45 minutes before serving.
2. Serve salad on a bed of mixed greens with crusty bread. Or alternatively, serve salad scooped onto a hero roll with arugula.

Ingredients

2 cups (one 15 oz. can) white northern or cannellini beans, drained & rinsed
1 (15 oz. can) artichoke hearts, drained and quartered
1 rib celery, finely diced
2 tablespoons red onion, finely diced
1 (6 oz.) can tuna, drained and flaked
3 tablespoons extra-virgin olive oil
juice and zest of 1 lemon
¼ cup chopped fresh parsley
Kosher salt and cracked black pepper

TUNA ANTIPASTO SALAD BOWL

When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

Provided by SweetBasil

Categories Salad Vegetable Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

Tuna Antipasto Salad Bowl image

Steps:

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
Toss salad with salad dressing immediately before serving.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 33.3 g, Cholesterol 9.4 mg, Fat 21.9 g, Fiber 7.1 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 1508.9 mg, Sugar 5.2 g

Ingredients

8 cups salad greens, washed and torn into bite-size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can whole pitted black olives, drained
1 (14 ounce) jar marinated artichoke hearts, drained and quartered
2 (5 ounce) cans tuna, drained
8 ounces cooked and chilled shell pasta
1 cucumber, thinly sliced
1 cup chopped tomato
1 ½ cups Italian-style salad dressing, or to taste

CANNELLINI BEAN AND ARTICHOKE SALAD

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Provided by Barry Heuser

Categories Salad Beans

Time 8h20m

Yield 12

Number Of Ingredients 14

Cannellini Bean and Artichoke Salad image

Steps:

Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Nutrition Facts : Calories 129.3 calories, Carbohydrate 15.3 g, Fat 5.6 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 554.3 mg, Sugar 1.6 g

Ingredients

2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1 sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

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Artichoke And Bean Salad With Tuna Recipes

ARTICHOKE AND BEAN SALAD WITH TUNA

Canned foods make eating healthy easier. And this salad is both easy-to-make and versatile. Canned beans, artichoke hearts and tuna make this lunch, dinner or passed appetizer nutrient-rich and delicious.

TUNA ANTIPASTO SALAD BOWL

CANNELLINI BEAN AND ARTICHOKE SALAD

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

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