White Bean, Tuna And Zucchini Salad Recipe

ingredients

3 cups quartered and sliced zucchini
3 cups canned cannellini beans, rinsed and drained
1 can (6-7 ounce size) tuna packed in olive oil, drained
1/2 Vidalia or other sweet onion, thinly sliced
1/4 cup chopped fresh parsley
3 tablespoons capers
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
salt and freshly ground black pepper
mixed greens, to serve
2 ripe tomatoes, cut into wedges

directions

Bring a medium-sized pot of salted water to a boil, Add the zucchini to the boiling water. Blanch for 1 minute, until barely tender-crisp. Drain, plunge into cold water to stop the cooking, drain again, and pat dry.

In a large bowl, combine the zucchini, beans, tuna, onion, parsley, and 2 tbsp. of the capers. Toss gently to mix.

Whisk together the oil, vinegar, and garlic in a small bowl. Pour over the bean mixture and toss to coat. Season very generously with salt and pepper.

Arrange a bed of greens on a large serving platter or individual plates. Mound the bean salad on top. Arrange the tomatoes around the beans. Garnish with the remaining 1 tbsp. capers and serve.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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