Lima Bean and Tuna Salad with Basil Vinaigrette
Category
Servings
2-4
Cook Time
15 minutes
This salad packs a serious crunch! Loaded with protein rich lima beans, tons of crunchy cucumbers, and cherry tomatoes, this salad has so much life and can be made ahead of time to top with your favorite tinned fish and crumbly cheese of choice. I recommend sheep feta!.
Chef Charlotte Langley
Ingredients
1 tin of Wild Albacore Tuna (Smoked or Classic)
2 cans of lima beans, drained and rinsed (you can use whatever beans you have on hand)
1 cup roughly chopped cucumber
1 cup chopped cherry tomatoes
1/4 cup thinly sliced red onion
1/2 cup of fresh sheep feta
Alfalfa sprouts to garnish
Pea sprouts to garnish
2 cups of basil leaves
2 tbsp maple syrup
1/4 cup apple cider vinegar
1 cup Extra Virgin Olive Oil
Salt to taste
Large mixing bowl
Blender, food processor, or magic bullet
Dressing
Equipment
Directions
Place all dressing ingredients in a blender and puree until super smooth. Set aside in a mason jar or sealed container and keep in the fridge until ready to assemble.
In a large mixing bowl combine drained beans, cucumber, tomato, sliced red onion, feta (reserve half to garnish), and the entire tin of tuna, olive oil included. Toss gently together and season to taste.
Place in a serving bowl of choice and drizzle the basil vinaigrette liberally over the salad.
Garnish with sprouts and the remaining feta.
Serve right away!