This traditional Italian, quick bean salad is my new favourite fast food. I love that it can be consumed and enjoyed in any season. I particularly love how I rarely am without these ingredients. So when in a bind, it’s a sure go-to. Fast dinner. Fast lunch.
I’ve been accused of making dishes hugely complicated. I mean, if there are more than five ingredients it’s usually because I’ve included a PILE of spices. But there is something to be said about simplicity. SUPER simplicity. TASTY simplicity. I love when a dish is so simple, you can virtually taste every ingredient. It’s my FAVOURITE way to eat, actually.
So this traditional, quick salad is all about simple. And beans are wonderful always…because they’re crazy easy (whether you open a can or make a big batch from scratch), crazy inexpensive, low in bad fat, high in fibre, super filling. All around they are like a superfood. Unless…of course…you don’t digest them well. (Toot)
- 1 can solid white albacore tuna, drained
- 1 can cannellini beans (white kidney beans), drained and rinsed
- ½ small red onion, sliced thin
- 1 Tbsp raw cider vinegar or red wine vinegar
- 1 - 2 Tbsp extra virgin olive oil
- juice of ½ lemon (1 Tbsp)
- 1 clove garlic, minced
- handful Italian parsley, minced
- sea salt and fresh ground pepper, to taste
- ½ cup cherry tomatoes, sliced in half
- TOTALLY OPTIONAL: 4 or 5 black olives, chopped (NOT traditional)
- Combine everything except tomatoes. Let things sit in the fridge for a bit and let flavours meld. (Though it could be eaten right away.) Add tomatoes when you plan to eat it.
The other thing I like about this recipe, is that you can kind of do anything with it. Like a blank palate. If you feel like being a little creative then add more stuff. Switch up the parsley. Or use some smoked fish. Choose different types of veggies. Why not?!
But don’t forget how easy this is to put together. If you find yourself in a jam for school lunches, or on a weekend at lunch — it literally takes under ten minutes to prepare.
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