Ingredients
2 (15-ounce) cans cannellini beans, drained and rinsed
2 (5-ounce) cans water-packed tuna, drained
1 medium English cucumber, sliced
1/4 cup red onion, finely chopped
1/4 cup extra virgin olive oil
Juice of 2 lemons (about 1/4 cup)
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Instructions
In a large bowl, combine cannellini beans, tuna, cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, oregano, parsley, dill, salt, and pepper.
Pour dressing over salad and toss gently to coat. Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
For a vegan version, substitute tuna with chickpeas or hearts of palm.
Adjust herbs to personal preference.
- Prep Time: 15
- Category: Mediterranean Table
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 55mg