Bean salad with tuna, cherry tomatoes, and fresh red onion, tasty and refreshing. This summer is the hottest I can remember living through. I should be used to it by now living here in Puglia, but every time it surprises, exhausts, and destroys me! Thank goodness there are all kinds of salads to help us with these temperatures. You prepare them in advance, store them in the fridge, and enjoy them cold. Perfect to bring to the office, the beach, or a picnic. The recipe I want to share with you today is a Bean Salad with cannellini beans, tuna, cherry tomatoes, olives, and red onions. For the beans, I simply used the canned ones, but if you prefer and have time, you can cook them in advance, and you can also choose to use borlotti beans or Spanish beans. This is a very simple and quick recipe that you can enrich or vary according to your tastes and preferences. When you really don’t know what to prepare, legume salads come to our aid, to be enriched with whatever you like. Have I convinced you to try it yet? Then let’s head to the kitchen and prepare Beans with tuna and cherry tomatoes together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 158.02 (Kcal)
- Carbohydrates 17.76 (g) of which sugars 3.05 (g)
- Proteins 10.36 (g)
- Fat 5.42 (g) of which saturated 0.88 (g)of which unsaturated 1.94 (g)
- Fibers 4.11 (g)
- Sodium 407.42 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Bean Salad with Red Onions
- 14 oz canned cannellini beans
- 4 oz tuna in oil
- 1 red Tropea onion (medium)
- 5 oz cherry tomatoes
- 5 oz yellow cherry tomatoes
- 2.1 oz sweet corn, canned, drained
- 2.1 oz black olives (pitted)
- 2 tbsp extra virgin olive oil
- 1 sprig basil
- to taste salt
How to Prepare the Bean and Tuna Salad
Drain the beans from the preservation liquid and rinse them in a colander under running water. Let them drain well. Wash the yellow and red cherry tomatoes and cut them into small pieces, removing the internal liquid and seeds.
Cut the pitted black olives into rings. Drain the tuna from the preservation oil and the corn from the preservation liquid. Clean the red onion and cut it into very thin slices.
Now pour all the ingredients into a large bowl. Add a pinch of salt and the basil roughly torn. Dress with plenty of extra virgin olive oil and mix with 2 tablespoons. Cover the bowl with plastic wrap and let the Bean Salad cool in the fridge for at least an hour.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there is leftover salad, store it in a container in the fridge for 1-2 days
For a richer and tastier dish, you can add 2 hard-boiled eggs cut into small pieces and/or cubes of soft cheese
Don’t miss the recipe for Pasta with Fresh Beans
