Ingredients
Salad Ingredients
- 28 ounces white beans (2 cans), drained and rinsed
- 10 ounces tuna (2 cans), drained
- 1 ½ cups cherry tomatoes, halved
- 1 English cucumber, diced
- 1 orange bell pepper, diced
- 1 shallot, thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Combine Salad Ingredients. In a large mixing bowl, add the drained and rinsed white beans, drained tuna, halved cherry tomatoes, diced cucumber, diced orange bell pepper, thinly sliced shallot, chopped fresh parsley, and chopped fresh dill. Gently toss to mix all the ingredients evenly.
- Prepare Dressing. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, sea salt, ground black pepper, and Dijon mustard until the dressing is smooth and emulsified.
- Toss Salad with Dressing. Pour the prepared dressing over the bean and tuna mixture. Stir thoroughly to ensure all ingredients are coated evenly with the dressing, allowing the flavors to meld together.
Notes
- For added crunch, consider topping the salad with toasted nuts or seeds.
- This salad can be served chilled or at room temperature depending on preference.
- Use high-quality canned tuna packed in water or oil based on your dietary preference.
- Fresh herbs can be substituted or mixed depending on availability.
- Store leftovers covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
