Tuna & White Bean Salad
For a quick pantry meal, this rates up there with the best of them.
Everything can be assembled quickly.
It's low in fat, high in protein and makes a quick summer meal on the patio with some nice crusty bread.
Tuna & White Bean Salad:
1 jar of Italian or Spanish tuna in oil (worth its weight in gold), drained
1 can of little white beans, drained and rinsed
1/4 red onion, minced
1 lb. cherry tomatoes, quartered
1/2 lb. green beans, sliced on the bias and blanched for 5 minutes
handful of kalamata olives sliced
chopped fresh basil
chopped fresh parsley
olive oil and red wine vinegar
kosher salt & pepper
No real recipe here.
Just combine ingredients, tossing lightly.
I pour the vinegar right into the salad, then the olive oil over that.
Season w/ kosher salt or sea salt and black pepper.
If you are going to prepare this ahead of time, leave on the counter covered in plastic wrap instead of refrigerating it.
Serve at room temperature.
This is one of my "go to" recipes for the pantry, but yours if gorgeous, I repeat gorgeous, with the addition of the green beans. Takes it up a notch as Emerill would say.
Thanks! You have been posting some great stuff, made your lemon blueberry cake with rosemary the other day, delish!