Tuna Salad with Beans and Broccoli
On a hot night—or just a busy one when there’s no time to cook—this salad can be dinner in moments. I used to make a salad like this one with garbanzo beans, which you could also use, but your carb debt would go way up. You’ll find these black soybeans are a tasty alternative.
Total Timeunder 1 hour
Recipe Coursemain course, side dish
Type of Dishsalad
- 6½-ounce can tuna packed in olive oil, drained
- 15-ounce can Eden black soybeans, rinsed under running water
- 1 cup broccoli florets, steamed 5 minutes or microwaved just until tender
- 2 scallions, chopped, including the firm part of the green
- Half a red bell pepper, cored, seeded, and diced
- Handful of fresh basil, chopped
- Handful of fresh parsley, chopped
- 2 tablespoons olive oil
- 2 teaspoons red wine Vinegar
- 1 garlic clove
- Salt and pepper
Mix the tuna, soybeans, broccoli, scallions, red pepper, basil, and parsley together in a serving bowl.
In a small bowl, mix the oil and vinegar. Spear the garlic clove on a fork and use the fork to whisk the oil and vinegar together until they begin to emulsify. Add salt and pepper to taste. Whisk again with the garlic clove and pour over the salad, tossing well to combine.
2000 Fran McCullough