Monday, April 11, 2011

Tuna and White Bean Salad

I have a few cans of white beans in my pantry. Why? Because all those "things you MUST have in your pantry" lists say I should. I don't use them very often though.

Might just use them a lot MORE often if I find more recipes like this. I've been making a batch of this yummy salad about weekly. Great lunch, yummy snack, and even a healthy breakfast in a pinch.

Tuna and White Bean Salad
Makes 4 servings.
Adapted from Cooking Light.

20 asparagus spears
1 tablespoon capers, drained
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, quartered
1 (15-ounce) can organic white beans, rinsed and drained
2 (5-ounce) cans solid white tuna packed in olive oil, drained and broken into chunks.

Snap off tough ends of asparagus spears. Steam asparagus, covered, for 3 minutes. Drain and rinse with cold water; drain. Cut into 1 inch pieces.

Combine capers and the next 7 ingredients (through pepper) in a small bowl, stirring well with a whisk.

Place dressing, asparagus, tuna, cherry tomatoes, and beans in a small bowl; toss gently to combine.

Serve chilled.

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