Tuna and White-Bean Salad
From The OFA Recipes for Every Season
Beans Recipes | Salads Recipes
Yield: 4 to 6 servings
- 4 cups cooked or canned white canellini beans, drained and rinsed
- 1/2 cup chopped red onion
- 1 clove garlic, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup olive oil
- freshly ground black pepper
- salt, to taste
- 2 cans oil- or water-packed tuna, drained
Mix the beans, onion, garlic, and parsley with the olive oil, and season to taste with pepper and salt. Arrange the tuna on top, mixing lightly without mashing it. Let it sit for about an hour to allow flavors to blend.
Reviews by Readers
Superb! I did use 1/3 cup of olive oil. – Anonymous Review
Thanks for an easy & nutritious meal! I served this on a bed of baby spinach -- mmmmmmmmm! – Reviewed by Yerbatera Conocimientos
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