It’s August and here in the Northeast we have been enduring a stretch of hot and humid weather. While part of me is embracing the warm summer nights, I will admit there is also a part that struggles to think about turning on the oven or stove to make dinner and risk making the kitchen even a degree hotter. On nights like these this White Bean and Tuna Salad makes a great no-cook meal. The beans and tuna provide a great source of protein and the tomatoes could not be better this time of year!
White Bean Salad with Tuna
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White Bean Salad with Tuna
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| Servings | Prep Time |
| 2 | 15 minutes |
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Ingredients
- 1 15 oz can Great Northen Beansdrained and rinsed
- 1/2 5-6 oz can Canned tunahigh quality
- 1/3 cup red onion
- 1/2 cucumber
- 1 cup Cherry tomatoescut into half or quarters
- 2tablespoons chopped parsley
- 1 lemonjuice of one lemon
- 1/4cup olive oil
- kosher saltto taste
- pepperto taste
Instructions
- Drain and rise canned beans and set aside.
- Chop cucumber, tomatoes, red onion and parsley.
- Juice lemon and save zest from half of zind.
- Combine lemon juice, olive oil, salt and pepper and pour over beans.
- Toss with tuna, chopped cucumber, tomatoes, red onion and parsley. Serve alone or over salad greens and enjoy!
Recipe Notes