This recipe comes from April ’08 Food and Wine Magazine. This is a simple and quick salad to put together that is also very nutritional. The buttery beans are counterbalanced by the crunchiness of the celery and the tartness of the lemon-Dijon dressing. It’s also a double dipper frugal dinner: beans and tuna in one dish!
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup snipped chives
Kosher salt and freshly ground pepper
Four 3 1/2-ounce cans Italian tuna in olive oil, drained
3 celery stalks with leaves, thinly sliced on the bias
Two 15-ounce cans butter beans, drained and rinsed
1 1/2 tablespoons drained capers
In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
In a large bowl, gently toss the drained tuna with the sliced celery, butter beans, and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.
Photo courtesy of Common Sense with Money