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White Tuna And Cannellini Bean Salad

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Ingredients
  Canned light tuna 13 Ounce (2 Cans, 6 1/2 Ounces Each Progresso Tonno)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon (Progresso)
  Wine vinegar 1⁄4 Cup (4 tbs) (Progresso)
  Garlic 2 Clove (10 gm), crushed
  Ground black pepper 1⁄4 Teaspoon
  Olive salad 9 3⁄4 Ounce (1 Jar, Progresso Olive Condite)
  Canned cannellini beans 19 Ounce (1 Can, Progresso White Kidney Beans)
  Canned red kidney beans 19 Ounce (1 Can, Progresso)
Directions

In a large bowl place tuna; break up with a fork.
Stir in parsley, olive oil, wine vinegar, garlic and black pepper.
Drain olive salad, reserving 1/4 cup of the marinade.
Add olive salad and the reserved marinade to the tuna mixture.
Drain and rinse cannellini and red kidney beans.
Carefully stir into tuna mixture.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Tuna
Interest: 
Healthy

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