Two-Bean and Tuna Salad

By Martha Rose Shulman

Published June 26, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 15 minutes
Rating
5(276)
Comments
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This is the most amazing version of tuna and bean salad I’ve ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I’ve used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you’re using canned beans, rinse them first. Whichever bean you choose, you’ll have an amazing light and satisfying meal.

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Ingredients

Yield:6 Servings

  • ¾ pound green beans, trimmed

  • 1 small red onion, cut in half and sliced in half-moons (optional)

  • 2 5-ounce cans tuna (packed in water or olive oil), drained

  • 1 ½ cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped chives

  • 2 teaspoons chopped fresh marjoram or sage

  • 2 tablespoons sherry vinegar or red wine vinegar

  • Salt to taste

  • 1 garlic clove, minced or puréed

  • 1 teaspoon Dijon mustard

  • 2 tablespoons bean broth

  • 6 tablespoons extra-virgin olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

19 grams carbs; 17 milligrams cholesterol; 260 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 484 milligrams sodium; 15 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.

  2. Step 2

    Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.

  3. Step 3

    Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.

  4. Step 4

    In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

Tip

  • Advance preparation: This will keep for a day in the refrigerator, but you should keep the green beans separate and toss with the other ingredients just before serving so they retain their bright green color.

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Ratings

5 out of 5
276 user ratings
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Comments

JJ

Left out the green beans and added more white ones. Added celery for some crunch. Really nice lunch or light dinner fare. Will make again.

kathleen

This is one of our go-to summer meals! We've been quick-pickling the onions in a bit of vinegar, and we love it!

Susana

Really nice, tasty and refreshing! Didn’t have marjoram or sage so added a bit of coriander instead, avocado and black olives and it worked really well

James Stewarts

Delicious. I made it even easier by using canned beans and not blanching the red onion. I’d been buying bean salads at the deli and decided to start making them myself instead. Now I’m going to try some more variations but will definitely come back to this.

ASC

I made a pot of Good Mother Stallard Beans last night, and stumbled upon this delicious little recipe. I had everything on hand except for the fresh tarragon/sage, but subbed some dry spices. Also added hemp hearts for a protein boost. So quick to throw together, and yummy!

Jennifer O

Have made many times over the years. Besides adding olives and avocado, I now shred up some radicchio to add to the mix. Just a wonderful salad!

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