Celery, White Bean & Tuna Salad
2
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Celery is a long-lasting fridge staple that’s often only reached for when cooking soups or stews. But it’s wonderful in salads, where its crunch and natural salinity are most welcome. Here it pairs with creamy white beans and tuna—two pantry staples—for a pull-from-what-you’ve-got lunch that holds up well and tastes delicious. If you don’t have lemons on hand, substitute any kind of vinegar you have. And if you don’t have parsley, no worries; the salad will be delicious without it.
Ingredients
Olive oil
1 tbsp(s)
Lemon zest
½ tsp(s)
Fresh lemon juice
1 tbsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Celery
1 cup(s), thinly sliced
No-salt-added canned drained cannellini beans
15 oz, rinsed and drained
Fresh parsley
¼ cup(s), leaves (optional)
Canned tuna packed in water
5 oz, albacore, drained and flaked
Instructions
1
In a large bowl, whisk together oil, lemon zest and juice, mustard, salt, and pepper. Add celery and beans and toss to combine. Stir in parsley, if desired. Arrange tuna on top of salad.
2
Serving size: 1⅓ cups
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