White Bean Salad
Marinated white bean salad is the quick, simple lunch of our dreams. It comes together with a few pantry staples -- canned beans! -- but gets jazzed up with lots of fresh herbs, high quality olive oil, vinegar, and really good jarred tuna. Creamy, healthy, and filling. You will eat this on repeat, both for lunch and dinner!
Servings: 4 servings
- 1 (15 oz) can cannelini beans rinsed and drained
- 1 (15 oz) can navy beans rinsed and drained
- 1 medium shallot thinly sliced
- ¼ cup extra virgin olive oil
- 2 Tbsp tarragon vinegar or other vinegar, such as red wine, white wine, or champagne
- 2 Tbsp fresh lemon juice about ½ a lemon
- 1 tsp dijon mustard
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup fresh dill chopped
- 2 Tbsp basil thinly sliced
- 2 Tbsp oregano chopped
- 2 Tbsp parsley chopped
- 1 (6.7 oz) jar tuna fillets high quality, such as Tonnino
- flaky sea salt for serving
In a large bowl, whisk together olive oil, tarragon vinegar, lemon juice, dijon mustard, salt, and pepper. Add shallot, then toss.
Add drained beans, fresh herbs, and toss gently to coat. Marinated beans can be refrigerated for use another day or left at room temperature to be served later.
When ready to serve, place tuna on top, trying not to break the tuna up into small pieces. Sprinkle a few pieces of flaky sea salt on top of the tuna, then add a little more black pepper or fresh herbs if wanted. Serve immediately.
Marinated white beans can be made up to 2 days in advance. Add tuna just before serving.
For this recipe, because we're not adding or changing the tuna in any way, I recommend high quality jarred tuna, such as Tonnino in olive oil. Though this makes a great vegetarian dish on its own!
Calories: 138kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 602mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg