Has it been a crazy day for you, working a long job or wrangling the young ones? Are there too many demands on your time to keep up with crafting tonight’s family dinner? Grab your favorite jar of Randall’s Deluxe Mixed Beans – we’ve got a solution for you.
Breaking from the traditional leafy greens salad, this take on a tuna classic instead uses Randall Beans to set the stage for a wide medley of flavors. The mixed vegetables give this dish a signature zing, combining the acidity of bell peppers and sweet salad onions with the mellow flavors of celery and cucumber. Tuna rounds out the flavor profile, providing the protein for this chilled dish. The end result is a vibrant, colorful bowl filled with plenty of healthy bites.
Dressing up your bean and tuna mixed salad is the fun part and gives the dish some flavor flexibility. The sweet and zesty combination of a traditional oil and vinegar dressing with honey and Dijon mustard makes for an adventurous secondary layer of flavor. Feel free to mix in as much or as little dressing as needed to find the right flavor level for your family.
Make sure to add this easy, healthy recipe to your go-to list of quick dinner items. Most of the ingredients are likely staples in your pantry. If you’re missing an ingredient or two, a quick stop at your local market is all it takes to have this dinner salad on the table in no time flat. With little mess to clean up, you’ll have more time to kick back and relax this evening.
- 4 1/2 cups of Randall Deluxe Mixed Beans, rinsed and drained
- 1 12-ounce can water packed tuna, drained and flaked
- 1 medium cucumber, peeled, seeded and thinly sliced
- 1 large red bell pepper, cut into small strips
- 1 large sweet salad onion, halved and thinly sliced
- 1 1 cup chopped celery
- 1/2 cup chopped parsley
- 1 cup olive (or vegetable) oil
- 1 small clove garlic, finely minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried basil leaves
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 teaspoons honey
- 1/3 cup red wine vinegar
- Crisp lettuce leaves
Lightly toss together all of the salad ingredients. In a blender or food processor, combine the dressing ingredients and blend until well mixed. Toss the dressing into the salad. Cover and chill for at least 2 hours.
Serve on top of crisp lettuce leaves.
6 to 8 servings.