Tuna & White Bean Salad
Created by ForeverMama on October 11, 2018
- Servings: 4
- Prep Time: 15m
- Cook Time: 1.5m
- Recipe #30617
Ingredients
- 1 pound cannellini beans (insed and sorted)
- 1 cup chopped fresh Italian parsley
- 1 cup coarsely chopped scallions (including green and white tops)
- 1 can (6.5 ounces) oil-packed tuna (preferably Pastene or Genova brand)
- 4 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
How to Make
-
Step 1: Two days before serving, soak the beans in a large bowl of water.
-
Step 2: The next day, drain the beans and place them in a large saucepan. Cover with water and bring to a boil.
-
Step 3: Reduce the heat, cover, and simmer gently until the beans are tender, 1 - 1.5 hours. Drain.
-
Step 4: In a large bowl, combine the beans, parsley, and scallions.
-
Step 5: Drain the tuna and flake the tuna with a fork and fold into the beans.
-
Step 6: In a small bowl, whisk the lemon juice, vinegar, and oil.
-
Step 7: Pour over the beans and stir gently to combine. Season with salt and pepper to taste.
-
Step 8: Refrigerate for 8 hours or overnight.
-
Step 9: Serve over mixed greens or on it's own as a side or alone for a light lunch.
Nutritional Facts
- Serving Size: 1 (219.3 g)
- Calories 224.5
- Total Fat - 14.9 g
- Saturated Fat - 2.2 g
- Cholesterol - 6 mg
- Sodium - 201.2 mg
- Total Carbohydrate - 14.8 g
- Dietary Fiber - 3.9 g
- Sugars - 4.4 g
- Protein - 10.4 g
- Calcium - 83 mg
- Iron - 2.8 mg
- Vitamin C - 47.7 mg
- Thiamin - 0.1 mg