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Cannellini Bean and Tuna Salad

  • Beginner
  • 6 salad servings, 12 for antipasto
  • 8 hr 20 min
Baking Success Or Baking Mess


2 cans (15 ounces each) cannelllini beans, rinsed and drained
1 stalk celery, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup red wine vinaigrette
1 teaspoon mint
1/2 teaspoon sweet basil
Freshly ground sea salt grinder
Freshly ground black whole grinder pepper
1 pouch (6 ounces) tuna packed in oil
1 tablespoon chopped Italian parsley
2 tablespoons Mazola® RightBlend® Oil


Combine beans, celery, onion, vinaigrette, mint and basil. Stir in freshly ground sea salt and black pepper to taste. Chill at least 8 hours.

Spoon bean mixture onto serving tray. Top with tuna, parsley and drizzle of olive oil.

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