Cranberry Bean & Tuna Salad

Cranberry Bean & Tuna Salad

This delightful recipe is perfect for lunch, served over a bed of greens with fresh bread and butter.
Servings
4 servings
Prep time
15 minutes
Cook time
60 minutes
Passive time
30 minutes

Ingredients

  • 1 cup Cranberry Beans
  • 4 cups Water
  • 12 oz canned Tuna drained
  • 4 oz fresh Arugula
  • 1 cup Red Onion thinly sliced (about 1/2 medium)
  • 1 Tbsp Capers rinsed
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp White Wine Vinegar
  • 1 tsp Ground Black Pepper
  • 3/4 tsp Salt

Instructions

  1. Sort and rinse Bob’s Red Mill Cranberry Beans. Combine with water, cover, and bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 60-90 minutes.
  2. Drain and rinse cooked beans. Let cool while other ingredients are prepared.
  3. In a large bowl, combine tuna, arugula, red onion, capers, oil, vinegar, salt and pepper; mix well.
  4. Add drained and cooled beans and toss to combine. Serve immediately or chilled.

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