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

by valentina on January 23, 2012

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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


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.


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!

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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{ 6 comments… read them below or add one }

Allison January 23, 2012 at 6:26 pm

This sounds DELICIOUS!


Lana January 23, 2012 at 9:19 pm

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:)


sippitysup January 23, 2012 at 11:10 pm

I think beans make a meal unto themselves quite well sometimes. GREG


Melanie January 24, 2012 at 12:33 am

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!


valentina January 25, 2012 at 7:04 am

Melanie, two more cannellini bean recipes coming your way this week!


averagebetty January 25, 2012 at 8:28 pm

Haha! We have so much in common. I LOVE cannellini beans too!


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