A weekend night in (for a change) had me scouring my cupboards and fridge for what on earth I wanted for dinner.  I didn’t want to do takeout and the thought of a long labor of love dinner did not appeal me.  Besides, I really really needed a healthy option as I have been dining out and doing takeout just a little too much recently.

I love bean salad and I was thinking about seafood but the only seafood I had was frozen so I thought why not use canned tuna.  It worked marvelously well.

Tuna & Bean Salad
Serves 4


1 15oz can cannellini beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1 15oz can of chopped tomatoes, drained
1/2 red onion, finely chopped
1/4 cup olive oil
1/2 teaspoon salt
1/2 tablespoon dried parsley
1/2 tablespoon dried coriander
1/4 teaspoon fresh-ground black pepper
1 tablespoon wine vinegar
2 5oz cans tuna


In a large bowl combine the beans, onion and tomatoes.

In a separate bowl break up the tuna until it is fine flakes and add to the bean salad.

In a separate small bowl whisk together the 1/4 cup oil and 1/4 teaspoon salt, the parsley, coriander, vinegar, and pepper.  Pour over the bean salad and gently mix through.

Refrigerate for about an hour.  Serve and enjoy.

This salad is so utterly easy and incredibly tasty, I actually impressed myself!