Prep 30 mins
Cook 0 mins
Here is another version of a summertime salad that I like to make. It is refreshing and easy to put together, and is nice served with a crusty Italian bread.
- 4 (19 ounce) cans cannellini beans, rinsed, drained
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon fresh ground pepper
- 4 scallions, thinly sliced on diagonal
- 3 stalks celery & leaves, halved lengthwise, sliced
- 1⁄4 cup shredded fresh basil
- 1⁄4 cup chopped fresh parsley
- 1 1⁄2 teaspoons chopped fresh thyme
- 3 tablespoons olive oil
- 4 large ripe plum tomatoes, halved, seeded
- 3 -4 tablespoons fresh lemon juice
- 6 -7 leaves romaine lettuce
- 2 (7 ounce) cans tuna in olive oil
- 1⁄2 lemon, cut into wedges
- 12 oil-cured black olives
- olive oil, and
- red wine vinegar (for serving)
- Season beans in large mixing bowl with salt and pepper.
- Add scallions, celery, herbs, and oil.
- Dice 2 tomatoes and add to beans. Toss gently to combine. Add lemon juice to your liking. Taste and adjust seasonings.
- Transfer bean salad to serving bowl or platter. Tuck lettuce leaves around edge.
- Drain tuna, leaving just enough oil to moisten it, and place in large chunks on center of salad.
- Cut remaining 2 tomatoes into wedges. Arrange tomatoes, lemon wedges, and olives around tuna.
- Pass cruets of olive oil and red wine vinegar.
Looked nice. I made this with what I had on hand. Kidney beans, sea salt, dried basil, omitted the thyme out of dislike, unrefined extra virgin olive oil, iceberg lettuce, I drizzled a bit of organic apple cider vinegar on top as we do not use red wine vinegar for religious reasons, plus used all the rest of the ingredients as stated. Made for ZWT7 Italy, for my team, Food.Commandos
Quick, light, refreshing salad. A switch from the old standby tuna salad. And it's pretty!
made for ZWT7