Summer Garden Navy Bean and Tuna Salad

I love this time of year at the farm. There are many delicious fruits and vegetables at their peak. This recipe is inspired by our Lebanese Heirloom Tomatoes and Field Yellow Bean harvest. Paired with a few other ingredients and simply tossed in a quality extra-virgin olive oil and garlic, makes a quick fresh summer meal!



2 cup yellow beans, trimmed, halved and blanched

2 large heirloom tomatoes or field tomatoes, sliced in thin wedges

¾ cup sweet onion, thinly sliced

1 (12oz) can navy bean, cannellini or chickpea, rinsed

1 (6oz) can of quality tuna in oil

3 tbsp. fresh basil, thinly chopped

2 tbsp. extra-virgin olive oil

1 large garlic clove, minced

Salt and fresh ground pepper


In a large salad bowl, add yellow beans, tomatoes, onion, tuna and your choice of beans.

Add garlic to olive oil and give it a good whisk

Add olive oil and fresh basil to salad and toss gently.

Season with salt and pepper.



Copyright © 2016 Irene Matys.

All Rights Reserved.

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