Protein Salad (cannellini beans with tuna, onion, and parsely)
Posted October 5, 2013on:
This delicious Cannellini and Tuna Salad recipe came from my parents who learned how to make it in Italy. I started calling it “Protein Salad” one summer when I was serving it to my friends’ teenagers. I figured if an athlete hears ‘protein’ he will be more likely to eat it.
2 cans cannellini beans, drained and rinsed
2 7oz cans white tuna, drained
1 cup finely chopped onion (I use vidalia/sweet)
6 TBSP salad oil (this is how the original recipe was written, and I usually use half extra virgin olive oil and half vegetable oil)
2 TBSP red wine vinegar
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried basil
1/2 cup parsely, chopped (I usually just chop up a huge bunch and don’t measure. I’m sure I use more than 1/2 cup!)
The creamy beans are really satisfying and this is a healthy lunch choice.
(And the teenage boy actually ate it and liked it!)