Bean and Tuna Salad

When you get into the habit of using your Sun Oven on a regular basis you almost hate to see a sunny day go to waste. When I have my dinner covered I like to throw in a big pot of beans. Once cooked, store them in their cooking liquid. They’ll keep in the fridge for 3 or 4 days. I suppose you could freeze them; mine never last that long. Once you have cooked beans on hand (and cooked dried beans are so much better than canned), you’ll be able to create everything from dips to main dishes.

Solar Oven Bean and Tuna Salad

A protein-packed side made in minutes

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Course Appetizer, Main Course, Salad, Sides

Cuisine American, Italian

Servings 4

Calories 192 kcal

Equipment

• 1 Solar Oven

Ingredients

  

1x2x3x

• ½ Red onion thinly sliced
• 3 cups Cooked cannellini beans cold or room temperature
• 2 cans Tuna, packed in water
• ¼ cup Olive oil
• 1 tblsp Red wine vinegar
• Salt and pepper to taste

Instructions

 

• Soak onion slices in a small bowl with water for 10 minutes. Drain and squeeze dry.
• Combine onions, beans, and tuna in a large serving bowl.
• Toss with oil, vinegar. Season with salt and pepper to taste.
• Serve with crusty bread.

Nutrition

Calories: 192kcalCarbohydrates: 22gProtein: 24gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 607mgPotassium: 175mgFiber: 7gSugar: 1gVitamin A: 82IUVitamin C: 1mgCalcium: 104mgIron: 4mg

Keyword bean salad, beans, tuna, tuna salad

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