Tofu “Tuna” and White Bean Salad

Cannellini beans

Baked tofu makes a great stand-in for the tuna in the classic Italian pairing. This is a great companion with pasta dishes such as those listed under Pasta on the Lighter Side.

Serves: 6

  • One 16-ounce can canellini or great northern beans, drained and rinsed
  • 8- to 10-ounce package baked marinated tofu, finely diced
  • 1/3 cup chopped black olives, preferably cured
  • 2 large celery stalks, diced
  • 1/2 cup red onion rings
  • 1/4 cup chopped fresh parsley
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 to 1 lemon, to taste
  • Curly green or red leaf lettuce leaves, or mixed baby greens, as needed

Combine all the ingredients except the lettuce in a serving bowl and toss together.

To serve, arrange 2 or 3 lettuce leaves or a handful of baby greens on each plate and spoon some salad over them.



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