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(291)
Comments
Read comments

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.

Featured in: Adopt a Bean and Cook With It

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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 monounsaturated 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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
291 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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

phillip roullard

I made this salad with fresh/frozen tuna that I had grilled with other pieces. I used rosemary since I didn't have any marjoram or sage. I like rosemary since it has a nice strong flavor. I added cherry tomatoes which added some zip and a different color to the salad. Very good as someone already said as a light dinner. I omitted onions entirely since I really don't like uncooked onions. I suppose one could saute them a bit.

BN

We really enjoyed this salad. We pickled the onion as one commenter suggested and that added a really nice bright flavor. Also put it over lettuce. Used our fabulous Ortiz tuna from Spain. A good salad for a hot summer day--so easy to assemble.

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.