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!
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 6servings
Ingredients
1large shallotfinely diced
2tablespoonsred wine vinegar
31ouncescannellini beans(white kidney beans) 2 cans, rinsed and drained
3ribsceleryfinely diced
½large red bell pepperfinely diced
¼cupfresh parsleychopped
2green onionschopped
5ouncessolid white tuna packed in oildrained
Dressing:
3tablespoonsextra virgin olive oil
3tablespoonsred wine vinegar
½teaspoonsalt
¼teaspoonground black pepper
Instructions
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.
In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot.
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.