RECIPE

© Antonis Achilleos

Butter Bean, Tuna and Celery Salad

• Recipe by Melissa Rubel Jacobson

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.

• Fast
• Healthy

Ingredients

1. 2 tablespoons fresh lemon juice
2. 2 teaspoons Dijon mustard
3. 1/4 cup plus 1 tablespoon extra-virgin olive oil
4. 1/4 cup snipped chives
5. Kosher salt and freshly ground pepper
6. Four 3 1/2-ounce cans Italian tuna in olive oil, drained
7. 3 celery stalks with leaves, thinly sliced on the bias
8. Two 15-ounce cans butter beans, drained and rinsed
9. 1 1/2 tablespoons drained capers

Directions

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.

Serve With

Crusty bread.