The Pioneer Woman Tasty Kitchen
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Tuscan Tuna and White Bean Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Give your oven the night off, yo!

Ingredients

  • 1 can (5 Oz. Size) Albacore Tuna, Drained
  • 1 can (14.5 Oz. Size) Cannellini Beans, Drained And Rinsed
  • ¼ cups Thinly Sliced Red Onion
  • 1 stalk Celery, Finely Diced
  • ¼ cups Kalamata Olives, Halved
  • ½ cups Sun Dried Tomatoes
  • 1 whole Lemon, Zest And Juice
  • ¼ cups Extra Virgin Olive Oil
  • 2 pinches Coarse Salt And Freshly Ground Pepper
  • 4 cups Mixed Greens (I Used Spinach And Romaine)

Preparation

In a large bowl, combine the tuna, beans, onions, celery, olives, tomatoes and 1 tablespoon lemon zest.

In another smaller bowl, whisk together the olive oil and 2 tablespoons lemon juice. Throw a pinch of salt and pepper in there.

Pour the dressing over the salad ingredients. Toss to combine.

Serve over a bed of mixed greens, with extra lemon on the side. That’s it! You’re gonna luuuv it.

One Comment

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Kristal on 1.15.2014

Thanks for sharing this recipe! Love tuna! Love cannellini beans! This salad will travel well, also.

2 Reviews

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aliceb on 10.2.2014

Fantastic salad! Filling but light and comes together so quickly. This will be a repeat favorite, for sure :)

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Kristal on 1.15.2014

Love tuna and cannellini beans! I served the salad over a baby spinach and romaine mixture with toasted French bread on the side. Delicious!

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