Mediterranean 3-Bean Tuna Salad
Ingredients
- 1/2 lb. green beans, ends trimmed, cut into bite sized pieces
- 15 oz. can chickpeas, drained
- 15 oz. can red kidney beans, drained
- 5 oz. can Genova Albacore Tuna in Olive Oil
Dressing
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- zest from 1 lemon
- 2 Tablespoons fresh lemon juice
- 1 clove garlic, minced or crushed
- 1/2 teaspoon kosher salt, or to taste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)
Description
- Blanch the green beans: Add the cut green beans to a pot of salted, boiling water. Boil for 2 minutes, or until cooked to your desired texture, then drain and immediately cool the green beans in ice water.
- Drain the green beans from the ice water, and add to a large bowl with the chickpeas and red kidney beans.
- In another bowl, whisk together the dressing ingredients (olive oil, balsamic vinegar, lemon zest, lemon juice, garlic, salt, and thyme).
- Add the dressing and tuna (including the tuna olive oil from the can) to the bowl with the beans. Gently toss together to evenly coat the beans.
- Taste the salad for additional seasonings. Add more seasonings if needed. Chill until ready to serve.
