2016

Zion Nat'l Park, Columbine

Tuna and White Bean Salad

Tuna and White Bean Salad A simple meal, refreshing and cool: perfect for summer! Ingredients: • 2 6-oz cans of tuna, drained • 1 15-oz can cannellini beans, drained and rinsed
 • 2 roasted red peppers, packed in a jar also works • 2 Tablespoons capers
 • Zest of 1 lemon • 1 tomato, roughly chopped (optional)
 • 3 Tablespoons fresh lemon juice
 • 1 Tablespoon extra-virgin olive oil
 • 1/2 teaspoon kosher salt
 • 1/2 teaspoon black pepper
 • Toasted bread, for serving To Prepare: In a large bowl, combine the tuna, beans, red peppers, capers, lemon zest, and tomato (if using). In a separate bowl, whisk together the lemon juice, oil, salt, and black pepper. Pour the vinaigrette over the tuna mixture and toss. Serve with the bread. **For a variation, try adding olives, red onion, or jarred artichokes. **
Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

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“Robin brings dedication, focus, passion, and intellect to whatever endeavor she is pursuing. She does not just talk about good health, she practices it thoroughly every day of her life. When she talks to clients about healthy lifestyle choices, they are able to see the effects of healthy choices by observing the woman in front of them!”
Arthur S., Client

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