Italian Tuna Bean Salad #SaladFest2013

SO SAD!  We can’t believe that Salad Fest is almost over.  quinn and robyn_nutritional yeast

Consider this recipe our encore.

We strangely didn’t get any tuna salad recipes so we wanted to jump in and make sure you guys were covered for that.

This Tuna Salad is super healthy– no mayo whatsoever.  Just light, fresh ingredients that make a perfect lunch (throw it on a sandwich) or dinner (have it with a salad or some grains).

This is an HCC classic that is in our Healthy Cooking Camp: Healthy Cooking Basics Cookbook.  Grab your copy HERE and you’ll see our top 5 swaps for ways to makeover this recipe and make it totally your own.

HCC_tuna bean saladItalian Tuna-Bean Salad

Servings:  2-4
Time: 7 minutes

  • 1 15-ounce can of Cannellini beans, drained and rinsed
  • 1 can of Italian tuna (preferably jarred and packed in oil), oil drained
  • 2 tablespoons pitted, halved and very thinly sliced black olives
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • Zest and juice from half a lemon (if you’ve got one of those sad, juiceless lemons, use both sides for juice)
  • A couple good pinches of salt
  • A few grinds of black pepper
  • A few glugs of olive oil

Additional add-in options

  • 1 tablespoon of capers
  • Spoonful of dijon mustard
  • Chopped roasted peppers
  • Couple spoonfuls of lacto-fermented vegetables

Directions

Mix everything but the olive oil in a small to medium sized tupperware (for easy storage later).  You can mash the beans and/or tuna a bit as well. Add the glugs of olive oil, mix it lightly and enjoy!

This is delicious on top of a salad by itself or with tahini dressing.  You can also create a sandwich on toasted bread with some spicy greens like arugula or watercress, a schmear of tahini and roasted peppers.

_________

We’re Robyn + Quinn and we’re the founders of healthycookingcamp.com.  Our mission is to take you from totally confused to total connoissuer in your kitchen.  Follow our adventures in food and fun on Twitter and YouTube.

Like This? You'll love our {Totally FREE}
Learn-to-Cook Program

Quinn Asteak’s Peachy White Bean Salad #SaladFest2013

asteaks-poultry_portraitI’m a little obsessed with this recipe.  I call it a salad because I’m not quite sure what else to call it.  It could be a salsa (throw some blue corn chips in that sucker) or a side dish (it’s great with quinoa or creamy polenta), but for the sake of #SaladFest2013 it will be a bean salad.

It’s a great mix of sweet, savory and unexpected that makes this a perfect salad for any occasion.

I love having this out when friends come over or keeping it in the fridge to dole out into meals throughout the week.  I’ll put it over a bed of greens, with some grains, or even add some grilled shrimp on top.

Peaches are perfectly ripe right now, so carpe diem you guys!  Try this peachy white bean salad and let me know your thoughts in the comments below.

quinn asteaks peachy white bean salad
Peachy White Bean Salad
Servings: 8ish
Time: 15 minutes

  • 2 cups white beans (cannellini beans, preferably OR you could use roasted corn)
  • 2 medium cucumbers, diced
  • 1 red onion, finely diced
  • 5-6 peaches, diced
  • 1 jalapeño pepper, finely diced (optional)
  • 1 cup cilantro, roughly chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lime juice
  • 1 Tablespoon fig-infused vinegar (or white balsamic vinegar)
  • 1/2 teaspoon cumin
  • Sea salt, to taste
  • Black pepper, to taste

Directions

Slice the cucumbers in half lengthwise, scoop out the seeds using a spoon, then finely dice the cucumber.

Next,  finely dice your onion, peaches (keep any juices that spill onto your board), jalapeño (if using–remember to take out the seeds!) and roughly chop your cilantro.  Put everything in your bowl.

Rinse your beans and add them to the bowl too OR if you’d rather use corn, sauté it with a little butter, salt and pepper.

Pour in the olive oil, lime juice and vinegar.  Season with cumin, salt and pepper and mix well.

Allow it to sit for at least 20 minutes to let the flavors marry together.  Serve cool or at room temp with corn chips, over polenta, fresh, wild-caught fish or on it’s own as a salad.

——–

Quinn Asteak is a fashion-stylist turned farming enthusiast, board certified Health Coach and Healthy Cooking Expert.  She is the owner of Health Coach Quinn and a co-founder of {Healthy} Cooking Camp, which both aim to teach people that cooking with whole foods can be easy, enjoyable and incredibly delicious. She believes that healthy should taste as good as it feels and is dedicated to empowering people to change their relationship with food in order to look and feeling their best.

She was featured in Daily Candy as one of the “top ways to look and feel better”, and has also been in NYLON magazine, PeopleMag.com, SELF, The Huffington Post, Well + Good, Vital Juice, The Examiner and Your Bella Life to name a few.  Connect with Quinn on Facebook, Twitter or Instagram (@QuinnAsteak) for yummy pics and cooking tips.

Like This? You'll love our {Totally FREE}
Learn-to-Cook Program