Tuna And White Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From Woman's Day magazine, June 6, 1995. This salad is quite Italian in origin. Ingredients:
2 6 1/8 ounce cans light tuna in olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon minced garlic |
2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 15 ounce cans cannellini (white kidney) beans, rinsed and drained |
1 large red bell pepper, seeded and cut in 1/2 pieces |
Directions:
1. Drain 2 tablespoons oil from tuna into a large bowl.
2. Discard remaining oil.
3. Whisk in vinegar, garlic, thyme, salt and pepper.
4. Break tuna into large chunks.
5. Add to bowl with remaining ingredients.
6. Toss gently to mix.
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