Tuna and Cannellini Bean Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This recipe was originally on Epicurious. I added to it and it is a great lunch for two. I serve this with fresh fruit. It is perfect for South Beach Dieters. Ingredients:
1 (6 ounce) can albacore tuna in water |
1 (15 ounce) can cannellini beans, drained |
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
1/3 cup chopped onion |
1/2 cup chopped celery |
6 grape tomatoes, halved |
1/2 cup sliced stuffed green olive |
1 teaspoon dried basil |
1 teaspoon dried dill weed |
salt and pepper |
Directions:
1. Drain the canned beans well.
2. Drain the tuna.
3. In a bowl add the chopped onions, celery, halved tomatoes and slice olives.
4. Add the tuna and cannellini beans.
5. Mix the olive oil, red wine vinegar and spices together.
6. Pour the dressing over the tuna mixture and toss gently to blend well.
7. Chill before serving, overnight if possible.
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