Tuna & Cannellini Bean Salad

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Blending the flavors of fragrant parsley, pungent red onion and nutty cannellini beans, this delicious cold salad introduces tuna to an otherwise classic dish. While it can be eaten alone, why not scoop it onto fresh arugula? For a seasonal touch, toss with halved cherry tomatoes.

Ingredients:

• 3 (14-ounce) cans DeLallo Cannellini Beans
• 3 (6-ounce) cans tuna in olive oil
• 1/2 cup chopped red onion
• 1/3 cup chopped Italian flat-leaf parsley
• 1/3 cup DeLallo Extra Virgin Olive Oil
• 2 tablespoons DeLallo Golden Balsamic Style Vinegar
• Salt and pepper

Directions:

In a colander, drain and rinse beans; combine with tuna and chopped onion.

In a separate bowl, mix vinegar and chopped parsley. Slowly whisk in the olive oil to combine. Add beans and tuna mixture to the dressing. Toss to coat well. Salt and pepper to taste.

Best served at room temperature.

Serves 10 to 12 Printer-friendly version