White Bean and Tuna Salad

Recipe for White Bean and Tuna Salad
Becky Luigart-Stayner

Salad

Ingredients

1 red bell pepper, cut into thin strips
2 cans (6-1/2 ounces each) solid white tuna, drained
4 cups cooked cannellini beans
5 scallions, thinly sliced
2 tablespoons chopped fresh basil or parsley
1 teaspoon grated lemon zest

Instructions

Flake the canned tuna into a large bowl. Add the beans, scallions, red pepper, and basil. Stir to blend, then sprinkle with lemon zest.

(Optional: Soften red peppers by boiling in a saucepan of water (uncovered) for 1 minute. Drain and set aside.)

Dressing

Yield: 

6 servings

Course

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