Tuna and Cannellini Bean Salad
Please follow and like us:
| Servings |
|
Ingredients
- 3 Tbsp olive oil
- 3 Tbsp vegan mayonnaise
- 1 Tbsp dijon mustard
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 clove minced garlic
- 2 Tbsp chopped fresh dill
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 4 cups arugula
- 1/2 cup thinly sliced red onion
- 1 15 ounce can cannellini beans drained and rinsed
- 2 5 ounce cans tuna drained and flaked
- 1 cup cherry tomatoes halved
Ingredients
|
|
Instructions
- In a small bowl, combine oil, mayonnaise, mustard, lemon zest, lemon juice, garlic, dill, salt, and pepper. Whisk thoroughly until blended.
- Add arugula, onion, beans, tuna, and cherry tomatoes to a large bowl and toss to combine.
- Pour dressing over the salad and toss again to coat.
Recipe Notes
Variation of a Lifetime Café recipe
1 thought on “Tuna and Cannellini Bean Salad”
Leave a Reply
I was looking for a good summertime lunch recipe–and this looks perfect! I’ll let you know how it turns out.