WHITE BEAN TUNA SALAD RECIPE
WHITE BEAN TUNA SALAD RECIPE This Tuscan white bean tuna salad recipe is sure to become your favorite tuna salad. It is so easy to make and is packed with flavor. You most likely already have everything to make it in the pantry! The capers and red wine vinegar pack a delicious punch of brightness to the tuna. This tuna salad is bursting with fresh tomatoes and herbs in every bite.
It is perfect for meal prep, added on top of a tossed salad, stuffed in an avocado or tomato, on top of some crusty bread, or just straight out of the bowl. Also, it is great to have on hand when you need a quick snack or a meal. It is packed with protein and fiber and is healthy and filling.
Xo Shawna & Ella
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PRINTABLE RECIPE HERE White Bean Tuna Salad Recipe
This serves 4 and makes about 3-4 cups
Following WW this is 1 personal point on my WW plan. If you omit the olive oil the entire recipe is 0 PP, We have a link in our recipe card on our website where you can get your exact personal points! YES!
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Garlic & Herb White Bean Salad
Beans are not only for picnics. This giant white bean salad is bright, herby, and full of creamy white beans. And I'll be honest: I'm always in the mood for this. Forget your plans and make this!
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Ingredients:
- 14 oz dried giant Greek white beans
- 2 sprigs rosemary
- 10 leaves sage, separated
- 8 fresh bay leaves, separated
- 1/2 cup olive oil
- 1 small red onion, sliced
- 3/4 tsp chili flakes
- 2 tsp salt
- 1 tsp pepper
- 3 cloves garlic, chopped
- 1 small zucchini, sliced in thin strips with a vegetable peeler
- 4 oz arugula
- 4 oz fresh Parmesan shards
- 1 1/2 tbsp lemon zest
- 1 tbsp lemon juice
Instructions:
In a large bowl, cover the dried beans with 4 inches of water. Cover and soak in the refrigerator overnight, about 8 hours. After they are soaked, drain the beans and add them to a large stockpot with 6 cups water, 1 sprig of rosemary, 5 sage leaves, and bay leaves. Bring to a boil. Reduce to a slow boil and cook until the beans are tender and creamy on the inside, 60-90 minutes.
Once the beans are almost finished cooking, in a large skillet heat oil over medium-low heat. Add the onion, chili flakes, salt, pepper, remaining rosemary, remaining bay leaves, remaining sage, and garlic. Cook until the onion is softened, 5 minutes.
When ready, drain the beans, discard the herbs, and add the beans to the olive oil. Stir and coat the beans in the oil mixture. Remove from the heat and allow to cool for 15 minutes.
To the slightly cooled beans, add the ribbons of zucchini, arugula, and Parmesan. Stir and serve with a fresh squeeze of lemon juice, lemon zest, and Parmesan on top.
#salad #whitebeans #sidedish
Tuscan White Bean Salad - Cooking with Chef Jeff Hyatt of the White Apron Catering
Tuscan White Bean Salad is a versatile dish that is perfect for Mother’s Day or any BBQ or pool side picnic. It is so good that you can eat it for breakfast, lunch, and dinner. Chef Jeff Hyatt of the White Apron Catering in Lake Worth Beach, Florida will show you how to make this salad that Mom is sure to love!
Ingredients:
Cannellini Beans
Plum Tomatoes
Arugula
Red Onion
Fennel
Thyme
Oregano
Olive Oil
Vinegar
Tuna white bean salad
Full Recipe:
This Cannellini White Bean Salad is incredibly delicious, made with tuna, fresh basil, and zingy lemon. It’s light, fresh and ready in under 10 minutes, perfect for lunch or as a healthy side dish.
Quick White Bean Salad
Quick White Bean Salad(Bean Salad)
White Bean Salad
Ingredients:
2 Cans White Beans(Northern Beans)(30oz)
1 Onion
1/4 Tsp Cumin
1/4 Tsp Black Pepper
1 Tsp Sumac
1/2 Tsp Paprika
2 Tbsps Olive Oil
Salt to Taste
Juice from 1 Lemon
Cooking made simply from the World's Table
Easy White Bean Salad by The Mediterranean Dish
Easy Mediterranean white bean salad made with canned beans, chopped veggies, and fresh herbs toss together in one bowl.
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???? ZA'ATAR:
???? SUMAC:
???? ALEPPO STYLE-PEPPER:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 2 cans white beans (cannellini), drained and rinsed well
???? 1 English cucumber, diced
???? 10 oz grape or cherry tomatoes, halved
???? 4 green onions, chopped
???? 1 cup chopped fresh parsley
???? 15 to 20 mint leaves, chopped
???? 1 lemon, zested and juiced
???? Salt and pepper
???? 1 tsp za’atar, more if you like
???? ½ tsp each sumac and Aleppo pepper
???? Extra virgin olive oil (Early Harvest)
???? Feta cheese, optional