Green and White Bean Salad with Tuna

I love eating fresh salads all year round, but they just seem to fit in with the weather better right now. We have enjoyed a couple of months of beautiful weather and after a pretty hot week last week, this week it seems that the weather has decided to cool down quite a bit. This type of weather makes me want to load up on fresh fruits and veggies and to make lots of cool salads.

This salad has a double dose of beans- green beans and cannellini beans, which loads up this salad with lots of fiber and protein. It also has sliced pepperoncini, which I have really grown to love in the past couple of months. They give this salad a nice little zing. This was a quick dinner that I threw together the other night, after we got home from a baseball game. I'm actually eating the leftovers for breakfast right now. :D


Green and White Bean Salad with Tuna from Everyday Food
3/4 pd green beans, trimmed and cut into 1-inch pieces
2 Tbls white wine vinegar
2 Tbls olive oil
1 can (15.5 oz) cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced
1 can (5 oz) solid white tuna, packed in water, drained and broken into pieces
1/4 cup thinly sliced pepperoncini (about 9)

1. In a medium pot of boiling salt water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop cooking, and pat dry.

2. In a large bowl, whisk together vinegar and oil, and season to taste with salt and pepper. Add green beans, cannelini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately.