Green and White Bean Salad with Tuna


  • ¼ cup thinly sliced pepperoncini (about 9)
  • Coarse salt and ground pepper
  • ¾ pound green beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • ½ small red onion, thinly sliced
  • + 1 more ingredients
    • 1 can (5 ounces) solid white tuna packed in water, drained and broken into pieces

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

View full recipe at SpringPad


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