Baby Kale White Bean Tuna Salad with Lemon

By johnwhorfin

I got infatuated with Earthbound Farm Ready-to-use Organic Mixed Baby Kales, and this Baby Kale, White Bean, and Tuna Salad with Lemon turned out to be a perfect marriage of two of my favorite products.

Ingredients

• DRESSING:
• 5 ounce package Earthbound Farm Ready-to-use Organic Mixed Baby Kales (or 5 ounces fresh garden kale)
• 5 ounce can (or two 3 ounce cans) Tonno Genova Tuna Packed in Olive Oil
• 1 can (15 ounce) white beans
• 1/4 cup red onion, finely diced
• Zested skin and juice from 1 large lemon
• 1 tablespoon mayo
• 3 tablespoons olive oil
• Fresh ground black pepper to taste

Preparation

Step 1

Drain the beans into a colander placed in the sink; then rinse with cold water until no more foam appears and let the beans drain.

Zest the skin (yellow part only) and squeeze the juice from 1 large lemon. Put the juice and zest into a small dish, whisk in the mayo and olive oil and season the dressing with black pepper to taste. Put the drained beans into a bowl and stir in 2 tablespoons of dressing and let the beans marinate.

Toss the baby kale with enough dressing to moisten all the leaves, then toss in the beans and red onion. Gently mix in the tuna, season the salad to taste with salt and fresh ground black pepper and serve.

This salad will keep overnight in the fridge, although it's better freshly made. If you want to take it to work for a lunch salad, I would toss together the beans, dressing, red onion, and tuna and refrigerate that in a small container separately from the kale; then mix it all together right before you want to eat it.