Italian Cannellini Bean (White Kidney Beans)and Tuna Salad

IG: @mangia.con.elena

Another classic quick Italian salad. This salad is traditionally made with just cannellini beans (white kidney beans), tuna and onions but I like to add crunch to my salads by adding celery and making it even more nutritious by adding fresh tomatoes, peppers and parsley. I enjoy the tuna but I have members of my family that do not so I will add the tuna in later as a topping to my salad and everyone can add what protein or dairy that they like!  Add some crusty bread and finito! I have to admit that I wasn’t a big fan of beans growing up. I am pretty sure it’s because we ate them all the time and there was a period where we ate pasta è fagioli everyday ( It probably wasn’t everyday but in my mind it was). My parents grew their own beans and my mother would add day old bread and make it into ribollita as well (still can’t eat ribollita with bread). It was a tough time when my dad’s mining company went on almost a one year strike ( I have written about that experience in an earlier blog entry). However, my  aversion to beans is not as bad as my brother’s. We snuck a refried bean into his wrap once and he didn’t talk to us for a month! ( his was as an adult btw🤣) Okay, I’m happy to say that while I can’t look at Romano beans,I  adore cannellini beans! Creamy and taste great in everything! This salad is perfect for us because we make our own toppings for it. Add a protein such as grilled chicken, salmon, tuna, feta, avocado or chickpeas to make it a whole meal! Definitely a salad you can make your own! The longer it marinates in the dressing the better it gets. 

Perfect for hot summer nights,  making this  a wonderful summertime Meditteranean diet meal .  I mixed all these ingredients together and added a vinaigrette of extra virgin olive oil, white wine vinegar, sea salt and pepper. As with all of my recipes and in keeping with Italian way of cooking my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed!

 If you enjoy this, please take a look at my Instagram page for more Mediterranean recipes!

 

Ingredients

🥗2 cans drained and rinsed cannellini beans
🥗chopped celery (QB)
🥗thinly sliced red onion (QB)
🥗2 chopped green onions (QB)
🥗chopped coloured peppers (QB)
🥗chopped parsley (QB)
🥗halved grape tomatoes (QB)

🥗one can of tuna packed in oil (optional)

Directions

🥗 toss all ingredients into a salad bowl 

🥗 add a good drizzle of olive oil and stir it in - about 2 tbsp but you be the judge 👁

🥗add white wine vinegar (QB)- start with 1 tbsp and taste test after you stir it in and adjust

🥗salt and pepper to your liking

🥗 toss it all together, cover in saran wrap and leave on counter for a minimum 20 minutes        to let flavours marry!

A Mangia!

Fatto con amore,

Elena 💚

🥗2 cans drained and rinsed cannellini beans
🥗chopped celery
🥗thinly sliced red onion
🥗2 chopped green onions
🥗chopped coloured peppers
🥗chopped parsley
🥗halved grape tomatoes
Fatto con amore,
Elena💚