Salad with artichokes, beans and tuna

Ingredients:

• 1 can (425 g) canned white beans, rinsed
• 1 can (425g) canned artichoke hearts, drained and quartered
• 1 stalk of celery, finely diced
• 2 tbsp red onion, finely diced
• 1 can (170 g) canned tuna, shaved (drained)
• 3 tablespoons extra-virgin olive oil
• Juice and zest of 1 lemon
• 1/4 cup chopped fresh parsley

Preparation:

1. Combine all ingredients in a bowl, season with salt and pepper to taste. Stir gently and refrigerate for 45 minutes before serving.

2. Serving Tips

   
   Serve the salad on a bed of mixed greens with bread. Or, alternatively, place the salad and arugula on a split bun like a sandwich.