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Tuscan Tuna Bean Salad

This Tuscan Tuna Bean Salad is a refreshing, satisfying salad that's perfect for those hot summer days!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Salad
Cuisine: Italian
Servings: 6 servings
Calories: 253kcal
Author: MaryAnn Dwyer

Ingredients

Dressing:

  • 1/4 cup olive oil
  • 3 Tbsp. white vinegar
  • 1 large clove garlic, minced
  • 1 Tbsp. basil pesto
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. red pepper flakes

Salad

  • 1 cup pearl barley
  • 1 15 oz. can garbanzo beans (chickpeas), drained and rinsed
  • 1 15 oz. can navy beans, drained and rinsed
  • 1/2 cup jarred roasted red pepper, drained and roughly chopped
  • 1/2 cup olives, mix of pitted green and Kalamata, roughly chopped
  • 1/2 cup sun dried tomatoes, not packed in oil, julienned
  • 1/3 cup basil leaves, julienned
  • 1/4 cup green onions, sliced thin
  • 2 5 oz. cans white Albacore tuna, in water, drained and flaked

Instructions

Dressing:

  • Combine all dressing ingredients in a small bowl. Whisk together until well blended. (Double if you prefer more dressing.) Set aside.

Salad

  • Bring three cups water to a boil in a large saucepan. Add one cup pearl barley, reduce heat to low and simmer, stirring occasionally,  for 45 minutes or until barley is tender. Drain. Rinse with cold water.
  • In a large bowl, combine cooled barley, both beans, roasted red peppers, olives, sun dried tomatoes, basil leaves and green onions. Toss well with dressing. Add flaked tuna. Season with salt and pepper to taste. Serve with extra dressing if desired.

Nutrition

Calories: 253kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 467mg | Potassium: 436mg | Fiber: 6g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 10.1mg | Calcium: 40mg | Iron: 2mg