Cannellini Bean-Tuna Salad Recipe with Lemon-Caper Balsamic Vinaigrette

My sons are in a Lego phase.

My husband’s in a rowing phase.

And, my friends, I am in a Cannellini bean phase.  I know, it’s sort of funny.  The rowing, that is. ;-)   

I’m really having fun experimenting with these super delicious beans.

Cooking dried beans is the perfect weekend cooking project!  Cook a ton of them and then you’ll have them at the ready for all sorts of recipes!  I love that.

First up: Cannellini Bean-Tuna Salad with Lemon Caper Balsamic Vinaigrette. It’s absolutely bursting with warm, delicious flavors, and it’s so yummy for a fantastic lunch, brunch or dinner dish! Oh, yay!

I hope you’ll come along with me during my currently, slightly offbeat phase — and make some scrumptious, satisfying food perfect for this season!

Cannellini Bean-Tuna Salad with Lemon-Caper Balsamic Vinaigrette

Prep Time: 20 minutes

Yield: Serves 4 to 6

Recipe

2 cups cooked Cannellini beans

1 (7-ounce) can solid white tuna in water, well drained

1/2 cup roughly chopped basil leaves

1 cup packed, roughly chopped spinach leaves

1 cup roughly chopped roasted Piquillo peppers

1 cup finely chopped red onion

1/2 cup capers

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

Sea salt and freshly ground black pepper

  1. In a large mixing bowl, combine the beans, tuna, basil, spinach, peppers, onion and capers.
  2. In a small bowl, use a whisk to blend the oil with the vinegar and lemon juice.
  3. Pour the vinaigrette over the bean mixture and season the salad generously to taste with salt and pepper.

Notes

I absolutely adore Piquillo peppers — they’re sweet peppers from Northern Spain and you can get them here.

Yes, it’s true, I’m okay with canned tuna!

http://cookingontheweekends.com/2012/01/cannellini-bean-tuna-salad-with-lemon-caper-balsamic-vinaigrette/

Timeline:
Up to 6 hours and at least 15 minutes ahead: combine everything except the oil, vinegar, lemon juice, salt and pepper.
At serving time: Add the dressing to the salad.
Like most salads, this is best when prepared as close to serving time as possible.

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Comments

  1. says

    Valentina, another beautiful recipe! I usually have roasted red peppers in the fridge (make them fairly often for my girls, as they are such a big part of Serbian cuisine, if something like that exists:) and yesterday I picked up 3 bunches of spinach for .99c at Market World store here in Torrance (LOVE ethnic markets!)
    I will accompany you on your trip, knowing that you will offer tasty, fresh, and healthy recipes every time:)

  2. says

    Wait, I am TOTALLY in a weirdly-obsessed-with-cannellinis-phase too! I just sauteed some cannellini beans with garlic+olive oil for dinner and it was strangely satisfying. Yum!

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