Tuna and White Bean Salad
Servings
2Serving size
about 1 1/2 cupsThis recipe can be multiplied and makes great leftovers. Keep tightly covered in the refrigerator for up to 48 hours.
Ingredients
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 can Canned no-salt added tuna fish in water (drained) |
| 1/4 medium Red bell peppers (diced) |
| 1/4 Medium Green bell peppers (diced) |
| 1/4 medium Red onion (diced) |
| 3 clove Garlic, raw (minced) |
| 1/4 tsp. Salt |
| 1 tsp.. White wine vinegar |
| 1 Tbsp. Olive oil |
| 1 Tbsp. Reduced fat mayonnaise |
| 3 leaves Fresh basil (chiffonade) |
| 1 to taste Black pepper |
Instructions
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In our travels in Spain we saw this salad often and decided to replicate it – or a variation – here at home.
There were a lot of variations, mostly in the beans. Some used smaller cannellini beans similar to navy beans and others used large fava beans (both canned and fresh). You could use great northern or white kidney beans as well. Either way, this is a great recipe and a good example of our own diet is so much like a Mediterranean style. It’s tuna salad. A bit of onion, veggies, tuna, mayo…. The same the world over. The only twist is the beans and a bit of basil (although a lot of American recipes do call for dill). And it’s so good for you. Great healthy fats, veggies, legumes, they’re all there.
Canned tuna is a great choice. It’s best to choose tuna that is packed in water and add your own olive oil because you know just how much you’ll be getting. The same holds true for salt. Choose tuna that has no added sodium and is packed in water. It’s best to choose “light” tuna instead of “white” or albacore. The light tuna contains far less mercury.