I am thrilled about this White Bean and Tuna Salad recipe. It is light and healthy and the recipe makes enough for a dinner and several lunches. Paired with a piece of French bread, it’s a hearty and delicious meal.
Not long ago, I stopped being a vegetarian. This was after almost two years. This is one of the dishes I have been enjoying since ceasing my meat-free existence. It’s from a great cooking magazine filled with fresh recipes called Cooking Fresh from The Old Farmer’s Almanac.
I wanted to make this White Bean and Tuna Salad recipe for several reasons:
a.) The picture included with the recipe is to die for. See?
Credit: Becky Luigart-Stayner
b.) I love tuna. Even as a vegetarian, I loved tuna. I didn’t eat tuna, but I still loved it.
c.) Olives. So many olives.
d.) Cannellini beans are under-used and under-appreciated. Seriously, they are delicious.
e.) I love salads that are more than the following: combine series of vegetables, especially the green leafy kind, add dressing.