How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Back-Pocket Canned Salad?

You need 10 ingredients. The key ingredients include: 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 1/2-inch slices, 4 ounces crumbled feta cheese, and more.

Is Back-Pocket Canned Salad suitable as salads?

Yes, Back-Pocket Canned Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Back-Pocket Canned Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Back-Pocket Canned Salad Recipe

Name: Back-Pocket Canned Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2-inch slices; 4 ounces crumbled feta cheese; 4 celery stalks, peeled and cut into about 1/2-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

Back-Pocket Canned Salad

Eats Now Editorial Team · 373 kcal · Salads

Back-Pocket Canned Salad – a delicious recipe with white beans, hearts, hearts of palm, feta cheese, celery stalks, extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Back-Pocket Canned Salad

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