Butter Bean Tuna And Celery Salad Recipes

BUTTER BEAN, TUNA AND CELERY SALAD

Butter Bean, Tuna and Celery Salad image

Make and share this Butter Bean, Tuna and Celery Salad recipe from Food.com.

Provided by dicentra

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup snipped chives
kosher salt & freshly ground black pepper
7 1/2 ounces cans italian tuna in olive oil, drained
3 celery ribs, with leaves thinly sliced on the bias
2 (15 ounce) cans butter beans, drained and rinsed
1 1/2 tablespoons drained capers

Steps:

In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil.
Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.

Nutrition Facts : Calories 487.1, Fat 23.3, SaturatedFat 3.5, Cholesterol 34.5, Sodium 1125.2, Carbohydrate 30.2, Fiber 8.4, Sugar 0.8, Protein 38.7

BUTTER BEAN, TUNA & CELERY SEED

Butter Bean, Tuna & Celery Seed image

Big creamy butter beans give a tuna and celery salad terrific heartiness! The salad would also be delicious spooned over slices of warm grilled country bread. Recipe by Melissa Rubel from Food & Wine Magazine.:) From Pairing of the Day, April 2008 - Canned Bean Cuisine.They suggest a crisp, citrusy Sauvignon Blanc 2005 Brassfield Estate High Serenity Ranch.I just made a mistake - I marked this for Diabetics (only if you eat it as a whole meal) otherwise I will try to have it removed).

Provided by Manami

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1 tablespoon extra virgin olive oil
hot sauce, to taste
1/2 cup snipped chives
kosher salt, to taste
fresh ground pepper, to taste
4 (3 1/2 ounce) cans italian tuna in olive oil, drained (or 2 6.5oz cans)
3 celery ribs, with leaves thinly sliced on the bias
2 (15 ounce) cans butter beans, drained and rinsed
1 1/2 tablespoons drained capers
sliced warm crusty bread (optional)

Steps:

In a small bowl, whisk the lemon juice with the mustard & a drop or two of hot sauce, then slowly whisk in the olive oil.
Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers.
Add the lemon-mustard vinaigrette and toss to coat the salad.
Season the salad with salt and pepper and serve at once.

Nutrition Facts : Calories 696.8, Fat 34.5, SaturatedFat 5.2, Cholesterol 64.4, Sodium 1506.8, Carbohydrate 30.5, Fiber 8.5, Sugar 0.9, Protein 64.4

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