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 mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Salad
Cuisine: Italian
Servings: 6 servings
Calories: 253kcal
Author: MaryAnn Dwyer
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
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.
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