Cannellini Bean and Tuna Salad
Light and refreshing, this no-mayo Cannellini Bean and Tuna Salad is quick to prepare and perfect for hot summer days.
Servings 6 servings
Ingredients
- 1 large shallot finely diced
- 2 tablespoons red wine vinegar
- 31 ounces cannellini beans (white kidney beans) 2 cans, rinsed and drained
- 3 ribs celery finely diced
- ½ large red bell pepper finely diced
- ¼ cup fresh parsley chopped
- 2 green onions chopped
- 5 ounces solid white tuna packed in oil drained
Dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground 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.1 large shallot, 2 tablespoons red wine vinegar
- In a large bowl, gently combine the rinsed, drained beans, celery, bell pepper, parsley, onions, tuna, and the drained diced shallot.31 ounces cannellini beans, 3 ribs celery, ½ large red bell pepper, ¼ cup fresh parsley, 2 green onions, 5 ounces solid white tuna packed in oil
- 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.3 tablespoons extra virgin olive oil, 3 tablespoons red wine vinegar, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Cover and refrigerate for at least 1 hour. Serve chilled.
Notes
- Soaking the shallot in red wine vinegar for a few minutes softens its sharp flavor.
- Use tuna packed in oil for better flavor and richness; drain well before adding.
- Gently fold the ingredients to keep the cannellini beans from breaking apart.
Nutrition
Serving: 1 | Calories: 287kcal | Carbohydrates: 34g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 379mg | Fiber: 8g | Sugar: 5g
