Prep 8 mins
Cook 0 mins
An easy and delicious-sounding recipe I'd like to try from The Seattle Times and submitted for Zaar World Tour II.
- 2 (15 ounce) cans cannellini beans, rinsed and drained well
- 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped
- sun-dried tomato
- 1 (12 ounce) can tuna in water, drained and flaked
- 1⁄3 cup kalamata olive, coarsely chopped
- 1⁄4 cup chopped parsley
- 3 tablespoons pesto sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- fresh ground black pepper
- Combine beans, artichokes, tuna, sun-dried tomatoes, olives, and parsley.
- Shake together pesto, balsamic vinegar, and olive oil; pour over salad and toss well; season to taste with pepper.
- NOTE: You may substitute great northern beans or navy beans for the cannellinis if desired.
This Salad is soo good. But the key to it is QUALITY ingredents. I served this at a dinner partry to rave reviews. I used whole seared tuna steaks - crumbled, good balsamic vinegar, fresh basil pesto, and fresh steamed/broiled artichoke hearts. I also added some lime for a-little zip. GREAT stuff. Wonderful recipe.
Simple to make but I didn't care for the taste, personal preference I guess.
An easy to make salad that uses ingredients I usually have in the pantry. The only substitutions I made was to use green pepper instead of the artichokes and cilantro instead of parsley because I don't really like either of them. I also only realised that I should have added sundried tomatoes, but they are only listed in the instructions and not in the ingredient list, so when I came to make it I realised I didn't have any and just served some fresh tomatoes with it instead. I felt that the balsamic vinegar was a little overpowering and the salad also needed some freshly ground black pepper for my taste, but it's a great basis for experimenting, which I will definitely do! I could imagine adding some pasta and increasing the dressing would also work really well. Thanks for sharing!