Ingredients for Put Down Your Fork Tuna And Bean Salad
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 minced garlic clove
- 1 teaspoon salt
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 (5-ounce) cans tuna in water, drained
- 1/2 cup thinly sliced scallions
- 1/2 cup chopped sweet bell pepper
- fresh bibb lettuce leaves
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How to Make Put Down Your Fork Tuna And Bean Salad
- In a large salad bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon salt, 1 tablespoon chopped fresh basil, and 1/2 teaspoon black pepper.
- Add 1 (15-ounce) can cannellini beans (drained and rinsed), 2 (5-ounce) cans tuna in water (drained), 1/2 cup thinly sliced scallions, and 1/2 cup chopped sweet bell pepper. Gently toss to combine.
- Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and intensify.
- For a stunning presentation, serve individual portions nestled on fresh bibb lettuce leaves.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
7g
Carbs
4g