Photo by jules:stonesoup
Tuna and Bean Salad blends two simple and popular ingredients that blend beautifully with each other. The cannelini beans remain firm and full of Italian flavor.
This salad recipe is ideal with your barbecue or for a light lunch. Because the beans are so filling, it is best to serve in small quantities and allow your guests to take more if they wish.
Ingredients
2 cans cannellini beans, drained and rinsed
1/3 cup olive oil
1 Tbsp red wine vinegar
1 tsp salt
Fresh pepper to taste
1 medium red onion, chopped
12 oz (340 g) tuna, drained
Instructions
Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl.
Cover and refrigerate at least 1 hour.
Using a slotted spoon, transfer bean mixture to serving platter.
Break tuna into chunks and arrange on bean mixture.
Tuna and Bean Salad
Ingredients
- 2 cans cannellini beans drained and rinsed
- 1/3 cup olive oil
- 1 Tbsp red wine vinegar
- 1 tsp salt
- Fresh pepper to taste
- 1 medium red onion chopped
- 12 oz 340 g tuna, drained
Instructions
- Mix together oil, vinegar, salt and pepper. Pour over beans and onion in a shallow bowl.
- Cover and refrigerate at least 1 hour.
- Using a slotted spoon, transfer bean mixture to serving platter.
- Break tuna into chunks and arrange on bean mixture.
Notes
Photo by jules:stonesoup 