White Bean and Tuna Salad

Try mixing the beans tuna and onion with the salad dressing for a few hours. Top the arugula with the mixture and add a squeeze of lemon. Some nice cherry tomatoes would good addition.

Photo by Lee C.
Adapted from bhg.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 1

    15 ounce can cannellini beans, rinsed and drained

  • 2

    5 ounce cans tuna packed in water, drained

  • 2

    cups lightly packed arugula or spinach

  • 1/2

    small red onion, thinly sliced

  • 1/4

    cup fresh flat-leaf Italian parsley, chopped

  • 1/4

    cup red wine vinegar

  • 3

    tablespoons extra virgin olive oil

  • 1/2

    teaspoon dried leaf oregano, crushed

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground black pepepr

  • 1/2

    lemon

  • Crusty bread, sliced and toasted (optional)

Directions

In a large bowl combine beans, tuna, arugula, red onion, and parsley. For dressing, in a screw-top jar combine vinegar, oil, oregano, salt, and pepper. Shake well to combine. Pour dressing over tuna mixture; toss gently to combine. Squeeze juice from half of a lemon over salad. Serve with toasted crusty bread, if desired.

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