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Cannellini Bean & Tuna Salad Recipe

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This recipe for Cannellini Bean & Tuna Salad, by , is from The Quinn McCord Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Regan Quinn

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (15oz) cannellini beans, rinsed and drained
3 T. extra virgin olive oil
2-3 cloves garlic, minced
S&P to taste
5 oz. baby spinach leaves, cleaned and rinsed
1T plus 1 tsp. red-wine vinegar
2 cans (5oz) solid white tuna, drained and broken into chunks
1/4 cup green or black olives, pitted and roughly chopped
1/2 small red onion, thinly sliced
2 T. fresh parsley, chopped

Directions:
Directions:
In a medium saucepan, combine beans, 2 T. oil and garlic; season with S&P. Cook over medium-high flame, stirring until beans are warm, about 4 minutes; remove pan from heat.

In a large bowl, combine spinach, 1 T. oil and 1 tsp. vinegar; season with S&P and toss to coat.

Divide spinach among four plates. Transfer beans to bowl and stir in 1 T. vinegar, tuna, olives, onion and parsley. Taste and add more S&P if desired.

Top spinach with bean and tuna mixture and serve with crusty bread,

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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