Tuna Salad with Cannellini Beans, Red Onion and Tomatoes

Minoo served a Tuna Salad along the dips and chips at the South Arm Community Kitchen.

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Cannellini beans go well with tuna in this salad. This is an easy to make salad with canned tuna and cannellini beans from the pantry.

Ingredients

  • 1 x 6-ounce can tuna, drained
  • 4 small tomatoes, cut into wedges
  • 1 1/4 cups cooked cannellini beans or canned beans (rinsed if canned)
  • 1 small red onion, peeled, halved and very thinly sliced
  • 1/4 cup fresh basil, coarsely chopped
  • 1 tablespoon dried oregano
  • 3 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper

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Source: via Minoo

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Cannellini Bean Soup with Kale and Garlic Olive Oil Crostini

The second dish of the kale feast is Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini.

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This hearty soup is a complete meal. It has protein from the bean, carbohydrate from the crostini and vegetables.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for the crostini
  • 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves for the crostini
  • 2 teaspoons dried oregano
  • 1 x 6 ounce can tomato paste
  • 2 tablespoons red wine vinegar
  • 2 x 15 ounce cans cannellini beans, drained and rinsed
  • 2 quarts chicken stock, water or a combination
  • salt and freshly ground black pepper
  • 1 large bunch kale, chopped
  • 1 baguette

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Source: this recipe is adapted from Food Network, Dave Lieberman

Prep time: 20 minutes;  Cook time: 1 hour 15 minutes;  Serve 6 to 8 people

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