White Bean and Tuna Salad
A simple Italian pantry salad of cannellini beans and flaked tuna dressed with lemon, garlic, and olive oil, with a handful of fresh herbs. Ready in minutes from pantry staples.
Ingredients
- 2 cans canned cannellini beans, drained and rinsed
- 2 cans oil-packed canned tuna, drained
- 1/2 red onion, finely diced
- 2 celery stalks, thinly sliced
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 clove garlic clove, minced
- to taste salt
- to taste black pepper
Instructions
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1
In a large bowl, gently combine 2 cans drained and rinsed canned cannellini beans and 2 cans drained oil-packed canned tuna, keeping the tuna in larger flakes.
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2
Add 1/2 finely diced red onion and 2 thinly sliced celery stalks to the bowl.
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3
In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, and 1 clove minced garlic clove. Season with salt and black pepper to taste.
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4
Pour the dressing over the salad and toss gently.
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5
Fold in 1/4 cup chopped fresh flat-leaf parsley, taste, and adjust seasoning.
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6
Serve immediately or refrigerate up to 1 day.