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Hunting for a homemade lunch that won’t break the bank? Today, we’re happy to kick off a month of summer salads with an easy recipe from Sam Kass’s new cookbook, Eat a Little Better. Sam was the former White House chef and food policy advisor during the Obama administration. (!) Here, he shares how to whip up a quick bean, artichoke and feta salad…
Canned Salad With Beans and Artichokes
From Sam Kass’s Eat a Little Better
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.
Recipe: Canned Salad With Beans and Artichokes
Serves 4 to 6
You’ll need:
1 14-to-15-oz can low-sodium white beans or black-eyed peas, rinsed and drained
1 14 oz jar artichoke hearts, drained and quartered
1 14 oz can hearts of palm, drained and cut into about 1/2-inch slices
4 oz crumbled feta cheese
3 to 4 celery stalks, peeled, cut into about 1/2-inch pieces, plus some coarsely chopped celery leaves
3 tbsp extra-virgin olive oil
1 tbsp finely grated lemon zest
1 or 2 lemons, halved
Kosher salt
1/4 cup pine nuts, toasted
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 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.
Thank you so much, Sam! We are obsessed with your new cookbook.
P.S. 8 common salad mistakes, and the best avocado salad you’ll ever have.
(Reprinted from Eat A Little Better. Copyright c 2018 by Sam Kass. Photographs copyright c 2017 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Photo of Sam and Michelle by Reuters via Independent. Thanks to Franny Eremin for helping with this series.)
