Two bean salad with Arugula and Tuna
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.
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.
- Toss in the grated carrot along with the cubed cucumber, and give it a good toss.
- Add both beans white and kidney and combine.
- Add arugula to the mix.
- Drain tuna from excess water and the lemon zest. Blend the ingredients gradually.
- Whisk olive oil, lemon juice, salt, and pepper and drizzle over the salad. Cover and refrigerate for 1 hour before serving.
