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Cannellini Bean and Tuna Salad

The Goods
  • 2 cans (15 ounces each) cannelllini beans, rinsed and drained
  • 1 stalk celery, thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup red wine vinaigrette
  • 1 teaspoon mint
  • 1/2 teaspoon sweet basil
  • Freshly ground sea salt grinder
  • Freshly ground black whole grinder pepper
  • 1 pouch (6 ounces) tuna packed in oil
  • 1 tablespoon chopped Italian parsley
  • 2 tablespoons Mazola® RightBlend® Oil

Rustic simplicity is the hallmark of Tuscan cuisine. Although ingredients are few, this anti-pasta is full flavored with a surprising touch of mint.

Yield:
6 salad servings, 12 for antipasto
Prep Time:
15 min
Chill Time:
8 hours or overnight
Total Time:
8 h15 min
Make Good is Easy

Combine beans, celery, onion, vinaigrette, mint and basil.  Stir in freshly ground sea salt and black pepper to taste. Chill at least 8 hours.

Spoon bean mixture onto serving tray. Top with tuna, parsley and drizzle of olive oil.
 

Enjoy!

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