Cannellini Bean and Tuna Salad

by Lana Stuart on August 6, 2013 · 13 comments

Cannellini Bean and Tuna Salad

This is definitely the time of year for salads, isn’t it? After having a really mild, rainy summer we’ve been blessed with an abundance of sunshine and hot temperatures for a few days. And did I mention muggy? Whew. Some days it’s like a sauna out there. I try not to complain. The humid heat is why southern women have nice complexions, you know ;-)

Even so, there are certain days when only a salad will do. Something cool and refreshing but filling. I made this Cannellini Bean and Tuna Salad last Saturday for lunch and BeeBop and I both gave it a thumbs up! Hope you like it, too.

Many times when I use raw onion or, in this case shallots, in a recipe, I give them a little time to sit with some red wine vinegar before I drain them and toss them into the mix. It really mellows out the onion’s flavor and takes away a lot of its strong bite. This step is completely optional, but I highly recommend it. Combine the finely diced shallot in a small bowl with red wine vinegar. Allow to sit while prepping the remainder of the vegetables for the salad. Drain and rinse the shallot discarding the vinegar.

In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot. Do be gentle with this step. You don’t want to break or mash the beans.

And please consider using tuna packed in oil for this recipe. It has such great flavor! I’ve never cared for the water packed tuna. It just tastes like…well…water. Tuna packed in oil is rich in flavor and delicious! And truly, it’s not much higher in calories than the water packed especially if you drain off as much of the oil as possible. For a recipe like this, I try to find a good Italian tuna but any brand will work as long as it’s oil packed. Also, you can double the amount of tuna if you’d like a more “meaty” salad.

In a small bowl, combine the olive oil, vinegar, salt, and pepper for the dressing. Pour over the bean and tuna mixture and toss gently until everything is combined and coated with dressing. Cover and refrigerate for at least 1 hour. Serve chilled. Makes 6 servings.

Enjoy!

Cannellini Bean and Tuna Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 6 servings

Cannellini Bean and Tuna Salad

This cannellini (white kidney) bean and tuna salad is a great change of pace from the usual mayonnaise-based version. Enjoy it on a hot summer day!

Ingredients

  • 1 large shallot, finely diced
  • 2-3 tblsp. red wine vinegar
  • 2 cans cannellini (white kidney) beans, rinsed and drained
  • 3 ribs celery, finely diced
  • 1/2 large red bell pepper, finely diced
  • 1/4 cup fresh parsley, chopped
  • 2 green onions, chopped
  • 5 oz. can solid white tuna packed in oil, drained
  • Dressing:
  • 3 tblsp. extra virgin olive oil
  • 3 tblsp. red wine vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper

Instructions

  1. Combine the finely diced shallot in a small bowl with red wine vinegar. Allow to set while prepping the remainder of the vegetables for the salad. Drain the shallot and discard the vinegar.
  2. In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot.
  3. In a small bowl, combine the olive oil, vinegar, salt, and pepper for the dressing. Pour over the bean and tuna mixture and toss gently until everything is combined and coated with dressing.
  4. Cover and refrigerate for at least 1 hour. Serve chilled.

Notes

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http://www.lanascooking.com/2013/08/06/cannellini-bean-and-tuna-salad/

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{ 12 comments… read them below or add one }

1 gloria patterson August 6, 2013 at 6:24 pm

I have been making this salad for years but I think I will switch to your recipe.

thanks
Gloria

Reply

2 Lana Stuart August 6, 2013 at 8:21 pm

Yes, it is a classic isn’t it? Hope you enjoy this version, Gloria!

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3 Mona August 7, 2013 at 9:06 am

So happy to see this recipe. It is one of my go to salads….I am pinning yours…
Love, Mona

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4 Lana Stuart August 7, 2013 at 7:13 pm

Thanks so much for pinning, Mona!

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5 Heidi August 7, 2013 at 9:16 am

This looks yummy and I can’t wait to try it. Thanks for the onion tip. I love salads with onion but dislike the sometimes overpowering taste the raw onion can give to cold salads. I will definitely try this with other recipes I make too!

Reply

6 Lana Stuart August 7, 2013 at 7:14 pm

You’re welcome, Heidi. That few minutes with the vinegar makes so much difference. It takes that stinging bite away and really mellows out the taste.

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7 Kristen August 8, 2013 at 8:58 am

You know I LOVE beans – this is GREAT!

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8 Lana Stuart August 8, 2013 at 10:08 am

Thanks, Kristen. This recipe also works well with cooked ham or chicken (really…almost any protein) if you don’t care for tuna.

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9 Barbara | Creative Culinary August 9, 2013 at 12:00 pm

This looks great; unlike others I’ve not made it before. I recently did have a chance to try some Wild Planet tuna though…so worth every single cent; it was amazing. This is going to be made!

Reply

10 Lana Stuart August 10, 2013 at 9:57 am

I know you’ll put your own interpretation on it, too, Barb! I’d love to know what you think once you’ve made it.

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11 Aly ~ Cooking In Stilettos August 9, 2013 at 3:14 pm

You have changed my thinking on all things canned tuna Lana!

Reply

12 Lana Stuart August 10, 2013 at 9:55 am

Once you try the oil-packed, you’ll never go back to the packed in water type. I promise :-)

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