Monday, August 15, 2011

White Bean Tuna Salad Recipe

I have another winning salad modified from Kalyn's Kitchen. I've made this salad twice now and everyone who tastes it loves it. It's packed with protein and flavor. I added radishes to Kalyn's recipe and made a few minor adjustments. The added crunch of the radishes is a great contrast to the tuna and beans. I also used cilantro instead of parsley. You can use whatever is your favorite.

White Bean Tuna Salad

From Inspired by Kalyn's Kitchen
Yield 3-4 Servings

Category Salad
Cuisine Healthy, Vegan

1 15 oz can of white beans, rinsed and drained
1 5 oz can of tuna in olive oil, drained
3/4 C chopped cilantro or parsley
1/4 C finely chopped red onion or sliced green onion
4 - 5 radishes, cut in quarters and sliced

Dressing Ingredients
3 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
black pepper and sea salt to taste

1. Put beans in colander and rinse well with cold water until no more foam appears. Let drain and pat dry with paper towel.
2. In a small bowl, wisk together dressing ingredients.
3. Put beans in a medium-size bowl and mix in dressing. Set beans aside to marinate while prepping the veggies.
4. Put the veggies in the beans and mix.
5. Flake the tuna into small chunks, add to bean mixture and mix gently to keep the tuna chunky.
6. Add more lemon juice and/or salt and pepper if desired and serve.

What is your favorite green-leafed herb? Scroll down and leave a comment.

This recipe linked at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and Whole New Mom Traditional Tuesdays.

1 comment:

  1. What a great recipe! I'm going to make a large batch and have it for lunch a few days this week. Thank you for sharing :)