Quarantine Salad

A picture of a salad with olives, artichokes, tomatoes, and corn.

These days, I’m not the only one hesitating to make regular grocery runs. Yet I run out of ‘fresh’ food quickly, and I love salads!

So I came up with this salad, made from 4 cans. It’s delicious, and if you can find low or no sodium veggies, it’s also healthy.


  • Corn
  • Artichokes
  • Olives
  • Tomatoes (with green chiles, if preferred)
  • Basil
  • Oregano
4 cans: diced tomatoes with green chiles, olives, artichoke hearts, and corn
Dried basil and oregano containers

The recipe itself is pretty much ‘drain the cans, combine, and add herbs to taste.’

One tip – if you do have something with higher sodium content than you’d like, open the can, dump out the water, and fill it up with tap water. Leave it sit for a while, change out the water occasionally, and you’re left with less sodium-heavy veggies. Why? Osmosis! Thanks, Mr. King (HS bio teacher).

To add a bit more protein and oomph to this salad, consider adding sour cream, chicken, and/or cheese.


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