Related recipes: Beans and Grains, Dairy-Free, Easy, Egg-Free, Fast, Fish, Herbs, High Fiber, Low-Fat, Low-Fat and Fast, Main Dishes, Olives, Onions, Salads, Soups/Salads, Summer, Tuna
Make it a Meal
Add these dishes to make a full meal:
Stuffed Shells with Spinach and Cheese
Wine Pairings
A quick meal for those hot summer days when it’s too warm to cook. Kalamata olives are great in this recipe.
Preparation facts
Yield: 4 servings
Ingredients
3 1/3 cups (850g) cannellini beans, rinsed and drained (two 15-ounce cans)
1 Tbs (15mL) olive oil
1 Tbs (15mL) fresh lemon juice
1/2 cup (70g) olives, chopped
1/2 cup (90g) red onion, chopped
1/4 cup (25g) fresh basil, chopped (or fresh parsley)
1 tsp (2g) oregano
1/2 tsp (2g) freshly ground black pepper
1 can (340g) tuna in water, canned, (12 ounces), drained and flaked
Salt and pepper, to taste
Directions
Combine the beans, oil, and lemon juice in a large bowl and stir together. Add remaining ingredients and mix well. Chill.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
