bean and tuna salad

Name: Bean and Tuna Salad
Yield: 4
Cuisine: American
Ingredients: 2 can(s) (6-ounce each) chunk light tuna, drained; 1 can(s) (15-ounce ) cooked small white beans, such as cannellini or great northern, rinsed; 10 - cherry tomatoes, quartered; 4 - scallions, trimmed and sliced; 2 tablespoon(s) extra-virgin olive oil; 2 tablespoon(s) lemon juice; 1/4 teaspoon(s) salt; - freshly ground pepper, to taste; 1 small red onion, chopped (optional)

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

The best way to soak dried beans is to cover them in cold water and bring to a gentle boil, turn off heat and allow beans to soak in water for 1 to 2 hours. "Do Not" add salt to the soaking water. Drain water and rinse with fresh cold water

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(1 rating)

yield 4 Servings

method Stove Top

Ingredients For bean and tuna salad

2 can

(6-ounce each) chunk light tuna, drained
1 can

(15-ounce ) cooked small white beans, such as cannellini or great northern, rinsed
10

cherry tomatoes, quartered
4

scallions, trimmed and sliced
2 Tbsp

extra-virgin olive oil
2 Tbsp

lemon juice
1/4 tsp

salt
freshly ground pepper, to taste
1 sm

red onion, chopped (optional)

How To Make bean and tuna salad

1
Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

2
TIPS: Cover and refrigerate for up to 2 days. When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.
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