A refreshing change of pace from all the decadence of holiday meals is this Tuna, Celery and White Bean Salad. It’s delicious and healthy plus you can find many of the ingredients in your pantry.
After a marathon of cooking recently I’m happy to take a short break and eat plenty of salads.
This salad is inspired by one I ate at a cafe in the Jackson Square area of San Francisco. There was something so simple about this salad that was incredibly satisfying and surprising filling. All the ingredients complimented each other nicely that I found myself making it at home again and again.
If you pick up a good quality can of imported tuna from a specialty store, that is ideal but use what is in your pantry or, most importantly, within your budget. The tuna in olive oil is the preference for this recipe since you’ll use the oil in the dressing. That’s some good stuff right there. Put it to good use and don’t let that deliciousness go to waste!
I like to keep this salad pretty simple but you can mix it up with whatever greens are handy. Fennel is also a fun addition but I usually stick with celery since it’s cheaper. If you want to make it even more hearty, eat it with a nice piece of toast, pita bread or in a wrap.
With the holidays, it can be a time of overindulgence which can add up on the scale and with your wallet if you’re not careful. Balancing it out with healthy cheap meals like this Tuna, Celery and White Bean Salad will help ensure things don’t get out of hand. Give it a try and let me know what you think.
For more salad ideas that won’t break the bank, try our Herb Salad.
Tuna, celery and white bean salad
|
|
|
- 1 5 oz. can tuna, packed in oil, drained with oil reserved ($2.29)
- 1 15 oz. can white beans, (cannellini or great northern) drained ($1.29)
- 4 stalks celery, thinly sliced ($0.80)
- 2 Tbsp capers roughly chopped ($0.38)
- 2 handfuls baby spinach roughly chopped ($0.99)
- 1/3 cup fresh parsley roughly chopped ($0.25)
- 1/4 cup olive oil reserved from can tuna ($0.00)
- 2 Tbsp lemon juice ($0.00) from the garden
- salt and pepper to taste ($0.02)
- Prepare all your ingredients.
- Prepare dressing. In a small bowl, place lemon juice, capers, pinch of salt and pepper.
- Slowly drizzle in reserved olive oil from tuna can and whisk together. Set aside.
- In a separate bowl, add tuna and break up with a fork. Next add drained white beans, celery, spinach and parsley.
- Slowly add enough dressing to your preference and gently combine. Salt and pepper to taste. Enjoy!
- Prepare all your ingredients.
- Prepare dressing. In a small bowl, place lemon juice, capers, pinch of salt and pepper.
- Slowly drizzle in reserved olive oil from tuna can and whisk together. Set aside.
- In a separate bowl, add tuna and break up with a fork. Next add drained white beans, celery, spinach and parsley.
- Slowly add enough dressing to your preference and gently combine. Salt and pepper to taste. Enjoy!
* Note regarding pricing: The lemon used in this recipe is from our garden which is why there is no price listed. The price for the pantry items such as salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
It’s so funny to find your recipe inspired by the Jackson Square Cafe in San Francisco! Because I was craving just that and came looking for recipe inspiration. You see I used to work a few blocks away. It’s a fond memory of mine sitting in the pretty little tucked away outdoor alley Cafe enjoy this very salad on my lunch breaks. You are spot on It’s so simple and bright and the flavors and textures are just so lovely. I’m going to make this just as you have here thank you for helping me to recreate this dish!
Happy cooking – enjoy! I miss that little spot! 🙂
Thank you for this recipe. I only had celery, not onion, but this didnt call for onion. I had lots of limes so I used that instead of lemon. It’s awesome.
Thank you! Glad you enjoyed! 🙂 – Lisa
This has become one of my favorite salads! Not only is it easy to make, but it is delicious and healthy, with bright and refreshing flavors. Thank you for sharing this wonderful recipe!
I’m so glad you like it, Zerlayna!! 🙂
I knew I would enjoy this salad, but didn’t realize how much! The lemon caper dressing is slightly tart and fresh, and with minimal oil from the tuna can, it’s healthy and so delicious! Thank you Lisa, for sharing. I’ll be making this very often. 🙂
I’m so glad you like it, Kaoru!! 🙂 It’s such an easy (and cheap) salad plus oh so satisfying.