Cannellini Bean and Tuna Salad Recipe
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Yield:
6 salad servings, 12 for antipasto
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Total Time:
8 hrs 15 mins
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Prep Time:
15 mins
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Cook Time:
8 hrs
Ingredients
- 2 cans (15 ounces each) cannelllini beans, rinsed and drained
- 1 stalk celery, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup red wine vinaigrette
- 1 teaspoon mint
- 1/2 teaspoon sweet basil
- Freshly ground sea salt grinder
- Freshly ground black whole grinder pepper
- 1 pouch (6 ounces) tuna packed in oil
- 1 tablespoon chopped Italian parsley
- 2 tablespoons Mazola® Corn Oil
Instructions
- Step 1) Combine beans, celery, onion, vinaigrette, mint and basil. Stir in freshly ground sea salt and black pepper to taste. Chill at least 8 hours.
- Step 2) Spoon bean mixture onto serving tray. Top with tuna, parsley and drizzle of corn oil.
