Ingredients

• 1 (15-ounce) can white northern or cannellini beans, drained & rinsed
• 1 (15-ounce) can artichoke hearts, drained and quartered
• 1 rib celery, finely diced
• 2 tablespoons red onion, finely diced
• 1 (6-ounce) 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

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Instructions

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.