Beet, Tuna, and White Bean Salad
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Beet, Tuna, and White Bean Salad
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| Servings |
| 42 cup servings |
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Ingredients
- 15ounces canned cannellini beans, no salt addedrinsed and drained
- 10ounces canned solid white tuna, packed in waterdrained and broken into chunks
- 1/4cup red onionchopped
- 1/4cup green olivespitted and chopped
- 1Tablespoon dry mustard powder
- 4Tablespoons red wine vinegar
- 2Tablespoon lemon juice
- 4Tablespoons olive oil
- 1teaspoon dried dill
- 1/2teaspoon dried parsley
- 1/2teaspoon black pepper
- 1/2teaspoon garlic powder
- 1/2teaspoon onion powder
- 15ounces canned beets, no salt addedrinsed, drained, and chopped into bite size pieces
- 8cups spring mix lettuce
Instructions
- Combine beans, tuna, red onion, and green olives in a large bowl.
- Whisk together mustard powder, red wine vinegar, lemon juice, olive oil, dill, parsley, salt, pepper, garlic powder, and onion powder in a small bowl.
- Add half of the vinaigrette to tuna mixture, mix thoroughly.
- Combine spring mix salad and beets in a large bowl.
- Add remaining vinaigrette to the salad mixture and toss gently to coat.
- To serve, divide the salad and beet mixture evenly on to four plates and top with ΒΌ of the tuna mixture.
Recipe Notes
