Insalata di Fagioli e Tonno: Tuna and Bean Salad

Photo: Insalata di Fagioli e Tonno: Tuna and Bean Salad

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 (19-ounce) cans cannellini beans, drained and rinsed
  • 14 ounces canned tuna in oil or water, drained
  • 1 celery stalk, chopped
  • Juice of 1/2 lemon
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
      • recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Mix cannellini beans, tuna, and celery in a salad bowl.

      Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      5

      Newest Ratings and Reviews

      Read all 8 reviews

      • on January 17, 2013

        Flag

        I made this for lunch today and it was so good! I only changed two things: I doubled the celery and added some halved cherry tomato s. Also it was so easy and quick to make! I will be making this again.

        people found this review Helpful.
        Was this review helpful to you? Yes | No

      • on January 15, 2013

        Flag

        I made this, this morning for lunch today for me and a co-worker. I halved the recipe & it was plenty,actually there are leftovers. I added an avacodo and it was EXCELLENT! Very light and the avacodo gave it a creamy texture. I will defeinitly make this again, can't wait to make this in the spring & summer. I love all David's recipes.

        people found this review Helpful.
        Was this review helpful to you? Yes | No

      • on April 06, 2012

        Flag

        I didn't have any celery or a lemon, but when I saw David make this salad I wanted to see what I could come up with. I had a can of cannellini beans, a can of tuna, and some basil pesto so I put two tablespoons of it in the mix with the salt, pepper, and evoo. AMAZING! Thanks for the inspiration, David!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How