I am spending a couple of months alone in our Florida condo while my husband is in Italy. It is extremely warm this month so I do not cook too many meals for myself, and instead enjoy lighter meals that I do not have to cook. I have several quick lunch dishes that I can pull together in just a few minutes like this one.
I usually prefer salads or soups at lunch, and many of my favorite salads contain grains or beans. If you use canned cannellini beans, this is a salad you can pull together in under ten minutes. Just drain the beans, rinse in a colander, and let dry. Now, if you want to cook your beans from scratch, feel free, but canned beans work just fine.
Because both canned beans and cherry tomatoes are available year round, this is a dish you could make during cooler or warmer months, although I prepare it more during the summer. This salad also packs well for outdoor dining as well! In Italy, canned tuna is often added to this salad, and if I’m making this for my husband, I often add tuna. However, I do not care for tuna after a bad childhood experience, so I prefer this salad as pictured.
Choose a good-quality tuna packed in olive oil or water. As well as tuna, you could also add chopped cucumbers to the salad for extra crunch.
- 1 (14 Ounce) Can Cannellini Beans, Drained & Rinsed
- 1 Pint Cherry Tomatoes, Halved
- 1/4 Cup Finely Chopped Red Onion
- 2 Garlic Cloves, Minced
- 2 Celery Stalks, Chopped
- 3 Tablespoons Finely Chopped Parsley
- 3 Tablespoons Red Wine Vinegar
- 1/4 Cup Good Quality Extra Virgin Olive Oil
- Salt & Pepper To Taste
- In a medium sized bowl, add the salad ingredients and toss.
- In a small bowl, whisk together the dressing ingredients, then pour over the salad.
- Serve immediately and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 318mgCarbohydrates: 24gFiber: 6gSugar: 3gProtein: 8g