Description
A simple tuna and bean salad seasoned with fresh herbs and a bright vinaigrette.
Ingredients
Units
Scale
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon capers in brine, drained
- 2 16-ounce cans mixed beans or navy beans, drained
- 1 4-ounce can tuna in water, drained
- 1 celery stalk, finely chopped
- 2 green onions, finely chopped
- 1 tablespoon fresh dill, chopped
- 2 tablespoons fresh flat leaf parsley, chopped
- Salt and pepper, to serve
Instructions
- Make the dressing. Mix the lemon juice, olive oil and capers in a bowl, and season with salt and pepper. Set aside.
- Toss the salad ingredients. In a large bowl, add the navy beans, tuna, celery, and green onions. Toss a few times using large spoons and add the dill and parsley. Toss again.
- Chill the salad. Refrigerate for at least 20 minutes, until the salad is cold.
- Dress the salad and serve it. Pour the lemon vinaigrette over the salad and gently mix to combine. Season with salt and pepper if needed and serve.
Notes
Storage: Transfer the leftover salad to a storage container. Refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 143
- Sugar: 1g
- Sodium: 214mg
- Fat: 5.4g
- Saturated Fat: 0.9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10.2g
- Fiber: 3g
- Protein: 13.5g
- Cholesterol: 18mg
