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Tuna and Bean Salad
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Description
This bean salad is the perfect dish to make when it’s hot outside for its clean and refreshing properties. It doesn’t lack flavor either! Champagne vinegar and a little garlic bring acidity and sharpness to this colorful creation. Eat it on its own or serve it with a fresh baguette, it’s also a great salad to bring to potlucks and barbecues!
Ingredients
- 1 clove Small Garlic Clove, Grated
- 2 stalks Celery Stalks, Finely Chopped
- ½ whole Green Bell Pepper, Finely Chopped
- ½ whole Red Bell Pepper, Finely Chopped
- 1 can Tuna In Water, 5 Ounce Can, Drained
- 1 can (10.5 Oz/ 297 Grams Can) Garbanzo Beans, Drained And Rinsed
- 1 can (10.5 Oz/297 Grams Can) Black Beans, Drained And Rinsed
- ½ whole Small Red Onion, Finely Chopped
- 4 Tablespoons Extra Virgin Olive Oil
- 4 Tablespoons Champagne Vinegar (red Wine Or Sherry Vinegar Is Also Good)
- 10 leaves Basil Leaves, Finely Chopped (optional)
- Salt And Pepper, to taste
Preparation
Put all the ingredients (except salt and pepper) in a bowl and toss well. Season well with salt and pepper. Refrigerate until you are ready to serve.
Taste the salad again before serving it if it’s going to be in the fridge for a while. It may need more seasoning.
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