Mediterranean white bean salad
This Mediterranean white bean salad with a charred lemon vinaigrette is healthy, bright, vibrant and the perfect addition to your main course salad recipes.
Servings 4
Calories 371kcal
Equipment
- grill for the charred lemons
Ingredients
For the salad
- 4 cups arugula
- 15 oz can cannellini beans rinsed and drained
- 12 oz can tuna drained
- ½ cup roasted tomatoes I buy mine at the antipasto bar in the grocery store
- ½ cup Kalamata olives sliced
- 2 tablespoon capers drained
- ½ Red onion sliced thin
For the charred lemon vinaigrette
- ⅓ cup extra virgin olive oil
- 2 lemons halved and grilled
- Kosher salt and freshly ground black pepper
Instructions
To make the dressing
- In a small bowl, squeeze the juice from the lemon halves, and whisk in the olive oil. Season this with salt and a good amount of black pepper.
To assemble the salad
- In a large bowl or tray, or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion.
- Toss the dressing with the salad to combine. Check you seasoning and add salt or pepper if necessary – do not automatically add salt, this is probably salty enough with the capers and the olives.
Notes
This salad will keep covered in the refrigerator for up to three days. Though it is recommended to enjoy this the day it is made, as the arugula will begin to wilt
Nutrition
Calories: 371kcal | Carbohydrates: 26g | Fat: 22g