Easy Tuna and Kidney Bean Salad, a classic combo and so easy to make!
BE PICTURED IN; CHARACTERIZED IN:
Some items you’ll almost always find good in our pantry are canned beans (kidney beans, garbanzo beans, kidney beans) and canned tuna wrapped in olive oil. We are also well supplied with onions, including at least one red onion.
It helps to have a quality canned tuna packaged in olive oil. If you have water-packed tuna, it will still work, but you’ll need to add plenty of olive oil to help it come together.
A herb or bitter is also a bright addition. Mint, parsley, arugula grow in our garden at some point and depending on the season we gather what we can find. You can also use cilantro, tarragon, or rosemary.
A little Tabasco or chilli pepper give the salad that certain something. Try substituting chickpeas for the kidney beans. (Make homemade beans on the stovetop or in a pressure cooker if you have the time!) This salad is meant for improvisation.
Salad with white beans and tuna
ingredients
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1 Cup chopped Red onions or shallots
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The peel and juice of 1 lemon or 2 limes (may contain a tablespoon or two of apple cider vinegar)
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2 (5- to 6-ounce) cans Tuna packed in olive oil
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2 (15-ounce) cans Cannellini or Great Northern White Beansrinsed and drained
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1/2 Cup (loosely packed) chopped Parsely or arugula or 2 tablespoons thinly sliced mint
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A couple splash Tabasco sauce or 1 chopped serrano chilli or 1 teaspoon red chili flakes
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1/2 teaspoon fresh ground black pepper
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Salt and more extra virgin olive oil, taste
method
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Drizzle some lemon juice over the chopped onions:
while you prepare the other ingredients. This will remove some of the edge of the onion from the onions.
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Mix ingredients in a bowl:
Drain the oil from the tuna and place the tuna in a large bowl. Add the beans to the tuna and stir gently.
Add the onions, herbs, black pepper, lemon zest and lemon juice and mix together. Add tabasco or chili to taste.
If the salad needs more acidity, add a little more lemon juice. If the salad seems a bit dry, add a little extra virgin olive oil. Add salt to taste.
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Chill before serving:
This salad will keep tightly sealed in the refrigerator for several days.
| nutritional information (per serving) | |
|---|---|
| 379 | calories |
| 8g | Fat |
| 48g | carbohydrates |
| 35g | protein |
