Tuna-White Bean Salad
A quick, nutritious salad combining olive-oil-packed tuna and creamy white beans with vibrant vegetables, perfect for any meal.
Ingredients
Main Ingredients
- 1 can olive-oil-packed tuna Can use water-packed tuna for a lighter option.
- 1 can white beans (drained and rinsed) Draining and rinsing helps reduce sodium content.
- 1/2 cup sun-dried tomatoes (chopped) Fresh cherry tomatoes can be used as a substitute.
- 1/4 cup fresh Italian parsley (chopped) Chopped parsley adds freshness.
- 1/4 cup red onions (finely chopped) Can replace with diced cucumbers for sensitivity.
Vinaigrette Ingredients
- 2 tablespoons olive oil Choose a quality oil for better flavor.
- 1 tablespoon red wine vinegar Adjust the acidity to taste.
- to taste salt and pepper Season according to your preference.
Instructions
Assembly
- In a large bowl, combine the drained tuna, white beans, sun-dried tomatoes, parsley, and red onions.
- In a separate small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
Ensure ingredient freshness for the best flavor. Allowing the salad to rest for 30 minutes enhances taste. Can be served cold or at room temp.