Tuna and Two Bean Salad
By leslieC
Great side dish or light lunch on lettuce. I add any fresh herbs and I use basil flavored rice wine vinegar.
Keeps in frig for 2 days before going fishy
- 10 mins
- 10 mins
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(0 Votes)
Ingredients
- I add:
- 5 oz baby arugula (optional)
- 2 cans (6oz)tuna in olive oil(not drained)
- 1/4 c red wine vinegar or Rice wine vinegar
- 1/2 tsp ground pepper
- 1/4 teaspoon salt
- 1 can(15oz),cannelini beans,drain,rinse
- 1 can (15oz) chick peas, drain, rinse
- 1 cup tiny red & yellow tomatoes (optional)
- 1/2 small red onions, minced
- fresh basil, rosemary, chives, celery
Preparation
Step 1
Flake tuna with oil into a large bowl and stir in salt, pepper, vinegar.Add both beans, onions, tomatoes and other options and stir well. Spoon over clean arugla or lettuce on a plate. serve as a side dish or with pita bread
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