Tuna and Cannellini Bean Salad
Chelsea Mills • July 17, 2020
Great for quick lunches or a side dish.
I originally saw this Tuna and Cannellini
Bean recipe in an old 2007 Good Housekeeping magazine. I adapted it slightly to my taste and it's a great dish to portion out for weekday lunches.
INGREDIENTS
- 1 large lemon
- 2 cans white kidney beans (cannellini)
- 1 - 4oz jar sliced pimientos
- 1/2 cup chopped red onion
- 3 tbsp. red wine vinegar
- 3 tbsp. olive oil
- 2 tbsp. dried parsley flakes
- 1/2 tsp. salt
- tsp. coarsely ground pepper
- 1 can tuna - albacore, drained
DIRECTIONS
- From lemon, finely grate 1 teaspoon peel and squeeze 3 tablespoons juice.
- In medium serving bowl, combine lemon peel and juice, cannellini beans, pimientos, red onion, red wine vinegar, olive oil, parsley, salt, and pepper. Gently stir in tuna.
- Serve with lettuce or a chopped salad.
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