This is a perfect meal for a weekday dinner when you need to rely on what’s in the pantry. It tastes delicious cold, so bring leftovers to work. Plus, it is filled with protein and healthy Omega-3 fatty acids!
1 tablespoon extra virgin olive oil
1 small red onion, sliced
2 stalks celery, sliced
1 red or yellow bell pepper, seeded and sliced
1 (15-ounce) can cannellini beans, drained and rinsed
1 (2-ounce) can white tuna in water, drained
1/2 cup thinly sliced fresh basil or baby spinach leaves
Salt and pepper to taste
Oldways photo. Recipe from the Oldways 4-Week Mediterranean Diet Menu Plan book.
TerriB says: So good and easy to make. Instead of fresh basil/spinach, I added 1 tsp dried basil and 1 tsp dill. Had it hot for dinner; cold for lunch the next day. Both were delish.
Linda Johnson says: It tasted good but was pretty dry. I added some lemon infused olive oil when serving and that really helped.
Traci Jervis says: I didn’t have fresh basil so added approximately 1 tsp of dried, and then added a cup of fresh spinach. So tasty! My 8-year old daughter also loves this dish. And, bonus, this is fantastic the next day, served cold on a bed of fresh spinach (with some sliced, fresh veggies). We love this recipe!
mmoore says: Awesome to hear, and glad you had a suitable swap!
Janman Lewis says: Great dish, may I suggest adding some fresh lemon or white wine vinegar or a combo after removing from the heat to add a bright note.
Cynthia says: Excellent idea. Lemon almost always brightens just about any bean salad.
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