ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butter Bean, Tuna and Celery Salad

Photo: © Antonis Achilleos
Yield 4
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.

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 and freshly ground pepper
  • 7 1/2-ounce cans Italian tuna in olive oil, drained
  • 3 celery stalks with leaves, thinly sliced on the bias
  • 2 15-ounce cans butter beans, drained and rinsed
  • 1 1/2 tablespoons drained capers

How to Make It

  1. 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.

  2. 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.