Tuscan Tuna and Bean Salad

SUBMITTED BY: NAKANO®

"Mellow garbanzo or cannellini beans are dressed up with herbs, red onion, and tuna in this Italian-influenced marinated salad."

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SERVINGS

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Servings
USMETRIC

1/3 cup extra virgin olive oil
1/4 cup NAKANO® Natural Rice Vinegar
1 tablespoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) can garbanzo or cannellini beans, drained
1/2 medium red onion, sliced into thin lengthwise slivers (use less onion if strong)
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh Italian (flat) or curly parsley
10 pitted kalamata olives, cut in half (optional)
1 (12 ounce) can solid white albacore tuna in water, drained

In a small bowl, whisk together oil, vinegar, garlic, salt, and pepper; set aside dressing. In a medium bowl, toss beans, onion, mint, cilantro, parsley, and olives, if desired. Add tuna and enough dressing to lightly coat; toss gently (refrigerate leftover dressing, if any, for another use). Adjust salt and pepper to taste. Cover; refrigerate at least 15 minutes (or up to 24 hours). Serve with crostini (toasted Italian bread), if desired.

Reviewed on Sep. 23, 2008 by male

You can add baby spinach and lettuce tastes great. MORE

Reviewed on Jul. 15, 2008 by angelajoh

Wonderful! I used regular tuna (the type in a packet instead of a can) and replaced olives... MORE

Reviewed on Aug. 12, 2008 by jmcleland

This is the perfect, easy lunch or side dish. I didn't have parsley or mint when I made this... MORE

Reviewed on Apr. 15, 2008 by AzzaJaba

This salad tasted really good as a light, quick meal even though I didn't add cilantro or... MORE