Tuna Kidney Bean SaladRed OnionsRed OnionsRed OnionsKidney Bean SaladTuna Kidney Bean SaladTuna Kidney Bean Salad

Tuna & Kidney Bean Salad

Ingredients

  • 2 tablespoons Jovial 100% Organic Extra Virgin Olive Oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh dill, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large shallot or ½ medium red onion, cut in thin slices
  • Two 13 ounce jars Jovial Organic Kidney Beans, rinsed and drained
  • Two 6 ounce cans of tuna packed in olive oil
  • ¼ cup parsley, minced
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99
Organic Kidney Beans

Organic Kidney Beans

$3.79
Regular price

Instructions

  1. In a small bowl, whisk together the olive oil, vinegar, lemon juice, dill, salt, and pepper. Toss in the shallot. Set aside.
  2. Drain the oil from the tuna and place in a medium serving bowl. Add the beans and stir to combine.
  3. Pour the dressing into the bowl and stir to incorporate. Fold in the chopped parsley. Taste and adjust the seasoning, as desired.
  4. Enjoy salad room temperature or chill before serving. Store in an airtight container and refrigerate for up to three days.

Share:

Tuna & Kidney Bean Salad