White Bean and Tuna Salad
By á-4084
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.
Rate this recipe
4.5/5
(2 Votes)
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)
Details
Adapted from bhg.com
Preparation
Step 1
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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