You can use any type of canned bean in this easy and fresh no cook summer salad recipe.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 6 servings
Ingredients:
- 2 (15 oz.) cans cannellini beans, rinsed and drained
- 1 red onion, chopped
- 1 yellow summer squash, chopped
- 1 red bell pepper, chopped
- 1/3 cup olive oil
- 3 Tbsp. red wine vinegar
- 1/4 tsp. salt
- 1 Tbsp. Dijon mustard
- dash pepper
- 6 oz. can solid white tuna, drained
- Lettuce
Preparation:
In large bowl, combine beans, onion, squash, and bell pepper and mix to coat. In small bowl, combine oil, vinegar, salt, mustard, and pepper and whisk to blend. Pour over bean mixture, cover, and chill for 1-2 hours, stirring occasionally. (You can also serve this immediately.) Transfer to lettuce lined serving platter, using a slotted spoon. Place tuna chunks over salad and serve.
