Tuna and Bean Salad
This salad is what happens when you’re too tired to cook but still want to feel like a responsible adult. Creamy beans, briny tuna, and zippy red onion come together in a no-cook, 15-minute miracle that tastes way fancier than the effort it takes.
Equipment
- Cutting board
- Knife
- Mixing bowl
- Small bowl
- Colander
- Spoon
Ingredients
- 3 cups canned borlotti beans drained and rinsed
- 1 medium red onion thinly sliced (about 1 cup)
- 1 tablespoon lemon juice
- 2 5-ounce cans tuna in olive oil, drained
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
- Soften the Onion: Thinly slice the red onion and place it in a small bowl. Cover with cold water and stir in the lemon juice. Let it sit for 5 minutes to soften the flavor.1 medium red onion, 1 tablespoon lemon juice
- Prep the Beans: Drain and rinse the borlotti beans under cold water. Transfer them to a large mixing bowl.3 cups canned borlotti beans
- Assemble the Salad Base: Drain the onion and add it to the bowl with the beans. Drizzle in the olive oil and vinegar. Season with salt and pepper, then mix gently to combine.4 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, Salt, Black pepper
- Add Tuna and Parsley: Flake the tuna into large chunks and add it to the bowl along with the chopped parsley. Toss everything together gently so the tuna stays a bit chunky.2 5-ounce cans tuna in olive oil, drained, 2 tablespoons chopped fresh parsley
- Serve or Chill: Serve right away or refrigerate for up to an hour if you want it colder. Tastes great with some crusty bread or a wedge of cheese on the side.
