Name: Tuna & Kidney Bean Salad
Ingredients: 2 tablespoons jovial Reserve Blend 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

Tuna and bean salads are a typical summer dish in traditional Italian cooking. We’ve added... fresh herbs, a mild lemony dressing and our tender kidney beans for a quick and complete lunch that the whole family will love.

How To Make Tuna Bean Salad

This healthy, protein-rich snack is quick and easy to prepare. Start by whisking together the olive oil, vinegar, lemon juice, dill, salt, and pepper. Once that’s done, toss in the shallot and set aside.

Place the drained tuna and beans in a serving bowl and stir to combine. Mix in the dressing you set aside earlier and fold in chopped parsley. Add salt and pepper to taste. That’s it! So simple and so delicious!

Why jovial Kidney Beans?

Jovial Organic Kidney Beans are grown and packed in Italy. There’s no need to remember to soak dried beans the night before because we have taken care of that for you, and packed the cooked beans in glass jars with no additives! All jovial Beans are hand-sorted and cooked in small batches with just a touch of sea salt. It’s a labor of love!

Ingredients

2 tablespoons jovial Reserve Blend 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

Instructions

In a small bowl, whisk together the olive oil, vinegar, lemon juice, dill, salt, and pepper. Toss in the shallot. Set aside.

Drain the oil from the tuna and place in a medium serving bowl. Add the beans and stir to combine.

Pour the dressing into the bowl and stir to incorporate. Fold in the chopped parsley. Taste and adjust the seasoning, as desired.

Enjoy salad room temperature or chill before serving. Store in an airtight container and refrigerate for up to three days.

Tuna & Kidney Bean Salad

Tuna Bean Salad with Organic Kidney Beans

Ingredients

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