Yesterday I ate a very sad lunch: a Lean Cuisine pizza and a bag of Pop Chips.
I'm not proud.
I was determined to do better the rest of the week, starting with using some of the leftover white beans I had cooked for our Mediterranean soup. It was the perfect base for some yummy, healthy eats.
Tuna and White Bean Salad
This salad is adapted from a Martha Stewart recipe.
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Coarse salt and ground pepper
5 ounces baby spinach*
1 tablespoon plus 1 teaspoon red-wine vinegar
2 cans (5 ounces each) solid white tuna, drained and broken into chunks
1/2 small red onion, thinly sliced
2 tablespoons chopped fresh parsley
Crusty bread or crackers, for serving
*I chose romaine since it was in my fridge and needed to be used!
In a medium saucepan, combine beans, 2 tablespoons oil, and garlic; season with salt and pepper. Cook over medium-high, stirring, until beans are warm, about 4 minutes; remove pan from heat.
In a large bowl, combine spinach, 1 tablespoon oil, and 1 teaspoon vinegar; season with salt and pepper and toss to coat.
Divide spinach among plates. Transfer beans to bowl and stir in 1 tablespoon vinegar, tuna, onion, and parsley. Season with salt and pepper. Top spinach with bean and tuna mixture and serve with bread.
Such a satisfying but light lunch. I felt very virtuous as I ate it (even when I added a few Wheat Thins on the side).
But truthfully, it was pretty delicious. The red wine vinegar/tuna combo was new to me and I'll definitely be repeating it. It's incredibly packable for an office lunch as well.
And no need to use a saucepan. If you want to heat your oil and beans in the microwave, you'll save even more time putting this together.
Stay tuned for even more ways to use white beans!