Tuscan Summer Bean Salad

Revised 2018 Oct 04

4 servings


-- Salad --
19 ounces cannellini beans, rinsed and drained
1/4 cup green onion, diced
1/3 cup pitted black olives, chopped
3 tablespoons dried tomatoes, finely chopped
3 tablespoons dried red pepper, finely chopped
100 grams tuna, oil packed, drained
1/4 cup parsley, finely chopped
-- Dressing --
1 tablespoon extra virgin olive oil (from tuna)
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon dried rosemary, ground
2 cloves garlic, minced
mixed salad greens
cherry tomato, halved


Break up the tuna and place in a large bowl with all of the other salad ingredients. Set aside

In a small bowl, whisk the dressing ingredients to combine. Season with salt and pepper to taste.

Drizzle the dressing over the bean mixture. Toss gently to coat.

Serve bean salad over a small bed of mixed greens. Garnish with fresh cherry tomatoes.

Use premium quality tuna if available

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