Home » Two bean salad with Arugula and Tuna
kidney beans and white beans combined with carrots, peppers, herbs, and tuna are placed in a white bowl. Drizzled olive oil, lemon juice and lemon zest. To the right I have placed wooden salad serving tools, to the top left there is greek olive oil in a small jar and to the left of the jar there are cherry tomatoes and a lemon.

Two bean salad with Arugula and Tuna

Written by Published on Updated on June 23, 2023 in Main dishes

Hey there,

It has been quite hot these past few days so it was time to make something refreshing a Two bean salad with Arugula and Tuna.  Combining two different types of beans with herbs and tuna make this deliciously tasty salad.  For those of you who may not know what Arugula is in Europe, we call it Rucola, or Rocket.  Arugula or Rukola is found in the Mediterranean and has long green leaves used in salads.  Arugula or Rucola has a spicy taste, giving the salad a delicious unique flavor.  I’ve also added a variety of colorful red bell peppers and dill, I can’t forget the dill.   I used red onion because I love the sweetness it adds to this salad.

I often buy my beans, olive oil, and spices when I’m in Greece. What can I say I love the ingredients that the Greek cuisine has and so I pack the car up like it’s a small supermarket.  I can’t really complain because in Germany there are Greek supermarkets and I can find most of the products.  When I go back to Greece and into those supermarkets, there are so many new products that I can’t resist.

Has anyone heard of “Climate Friendly Cooking”?  I came across this a couple of days ago and found it interesting. While researching I found that most of the recipes that are Climate Friendly are the ones that mainly plant-based foods.  What I understood after I finished reading about “Climate Friendly Food” is that Greek cuisine is Climate Friendly Food.  I mentioned this to a Greek friend the other day she was not aware of this but as went deeper into the topic we did find that Greeks have been cooking like this since ancient times.

Two bean salad with Arugula and Tuna give it a try…(with or without the tuna) it’s yummy!

Have a great morning/afternoon/evening everyone!!

kidney beans and white beans combined with carrots, peppers, herbs, and tuna are placed in a white bowl. Drizzled olive oil, lemon juice and lemon zest. To the right I have placed wooden salad serving tools, to the top left there is greek olive oil in a small jar and to the left of the jar there are cherry tomatoes and a lemon.

Two bean salad with Arugula and Tuna

foodzesty
This salad is made with different types of beans, herbs, and vegetables. Drizilled with olive oil, lemon juice, and lemon zest to give a refreshing taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 1 ½ cups white beans overnight soaking or store-bought
  • ¾ cup kidney beans store-bought
  • 1 red onion chopped
  • 1 orange red bell pepper sliced
  • 1 yellow red bell pepper sliced
  • 1 red bell pepper sliced
  • 2 tuna canned in water
  • ½ cup arugula
  • 1 carrot grated
  • ½ cup dill
  • 1 cucumber cubed
  • 1 lemon juice
  • 1 lemon zest
  • 4 tbsp olive oil optional
  • salt
  • pepper
  • greek Kalamata olives optional

Instructions
 

  • In a large bowl add the peppers, diced onion, and dill. Toss and combine.
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  • Toss in the grated carrot along with the cubed cucumber, and give it a good toss.
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  • Add both beans white and kidney and combine.
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  • Add arugula to the mix.
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  • Drain tuna from excess water and the lemon zest. Blend the ingredients gradually.
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  • Whisk olive oil, lemon juice, salt, and pepper and drizzle over the salad. Cover and refrigerate for 1 hour before serving.
    kidney beans and white beans combined with carrots, peppers, herbs, and tuna are placed in a white bowl. Drizzled olive oil, lemon juice and lemon zest. To the right I have placed wooden salad serving tools, to the top left there is greek olive oil in a small jar and to the left of the jar there are cherry tomatoes and a lemon.
Keyword beans, healthy, herbs, salads

KALI MAS OREXI!!! 🙂

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

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