Salads

White bean salad with tuna and red onion

Cooked white beans, canned tuna, red onion, parsley, and tomatoes tossed with an olive oil and wine vinegar dressing. Serves 4.

Italian cuisine · Translated from Slovak ·

White bean salad with tuna and red onionSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
1 hr
Servings
4 servings
Difficulty
Easy
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This simple Italian white bean and tuna salad combines cooked white beans, tuna, thinly sliced red onion, and parsley with olive oil and wine vinegar. It's filling and makes a good lunch or packed meal. Soak the beans a day ahead.

Ingredients

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Instructions

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  1. Soak the beans

    Rinse the beans, cover with cold water, and let soak overnight.

  2. Cook the beans

    1 hr

    Drain the beans and cover with fresh water. Cook without salt for about 1 hour, until tender but still intact. Drain.

  3. Make the dressing

    Whisk the olive oil with the vinegar, salt, and pepper. Pour half the dressing over the warm beans and let cool.

  4. Combine

    10 min

    Thinly slice the onion into half-moons and halve the tomatoes. Toss the beans with the onion, tomatoes, tuna broken into chunks, parsley, and remaining dressing.

Tip: Dress the beans while they are still warm so they absorb the dressing better and the salad has more flavor. Add the tuna last so it doesn't fall apart.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
468 kcal
Protein
33 g
Carbohydrates
42 g
of which sugars
3.7 g
Fat
19 g
of which saturates
3.0 g
Fiber
11 g
Salt
2.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Fazuľový šalát s tuniakom a červenou cibuľou

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