Prep 2 hrs
Cook 0 mins
The story behind this comes from a simple recipe I had found, then made changes to make our own. My husband loved it so much the first time I made it I literally had to say to him "Put down your fork or you'll explode". So from that point on we have called it by this name. The ingredients may seem bland, but combined together they taste great and present well. Enjoy.
- 44.37 ml light olive oil or 44.37 ml canola oil
- 29.58 ml red wine vinegar
- 1 clove garlic, minced
- 2.46 ml salt
- 29.58 ml fresh basil, minced
- 1.23 ml black pepper
- 566.99 g can white kidney beans or 566.99 g can great northern beans
- 368.54 g can albacore tuna in water, drained and flaked
- 2 scallions, sliced
- 59.14 ml red sweet bell peppers or 59.14 ml yellow sweet bell peppers or 59.14 ml orange sweet bell pepper, chopped
- 6 leaf bibb lettuce (optional)
- In salad bowl, combine oil, vinegar, garlic, salt, basil and black pepper.
- Add beans, tuna, scallions and sweet pepper and toss.
- Chill several hours for flavors to blend.
- To make a beautiful presentation, serve on a leaf of Bibb lettuce.
Tasty, and very easy. I didn't have all the right ingredients: I used apple cider vinegar, dried basil, cucumbers and tomatoes (instead of the peppers), and no scallions. Still, delish!
This was a lovely lunch. I used cannelini beans and think that the ingredient that pushes this beyond regular bean salads is the basil. Next time I may add a little more. I also reduced the oil by 1 tbsp. and upped the vinegar by 1 tbsp. A great and easy lunch just out of the bowl.
Thanks for sharing a lovely summer recipe! It's healthy, and quick to put together. I made a couple of modifications: 15 oz of white beans (1 can), 15 oz of tuna (3 x 5 oz cans), and only 2 tbsp of olive oil. The only change I'd make next time is to use a slightly zippier vinegar, maybe balsamic, in place of the red wine vinegar.