Tossed Salad with White Beans and Tuna

From Rita:

I believe that many of us on these hot summer nights would love to have a refreshing salad that can be made into a meal.  It is key that the salad ingredients all jive.   By that I mean that they compliment each other.  I have made this salad so many times through the years I thought would share it with all of you.  It travels well in a cooler in a seal tight container and needs the lightest of dressing to bring it all together.

Ingredients:

  •  Mix of  a bit of Romaine, Iceberg, red cabbage ( whatever was left in the fridge or you could easily use a package of mixed greens from the market.)
  • chopped celery
  • chopped cucumber
  • chopped red pepper
  • sliced red onion
  • 1 can cannellini beans rinsed and drained really well
  • 1 can solid white tuna/or chunk light  whatever your preference
  • extra virgin olive oil
  • red wine vinegar
Layer all ingredients on a flat platter allowing each of them to be seen.  You may make this as large or as small a salad as you would like.  The top two layers are the cannellini beans and tuna.  You may also include shredded carrot and grape tomatoes if you like adding more colors and more flavors. Because of my Greek heritage I have added a bit of crumbled feta and a few chopped pitted Kalamata olives periodically and it is my favorite way to eat it.   This can be made ahead of time for dinner and wrapped tightly with saran wrap to keep it fresh.  Yummy and filling.  Give it a try!

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Posted on July 26, 2011, in Appetizers, Dinners, Salads, Vegetarian Options and tagged , , , . Bookmark the permalink. Leave a comment.

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