Food & Cooking Recipes Ingredients Seafood Recipes Green and White Bean Salad with Tuna 4.6 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Manuel Rodriguez Tuna, cannellini beans, green beans, and red onion are matches made in salad heaven -- toss them in a simple dressing of white-wine vinegar and olive oil for a light and refreshing lunch or dinner. Ingredients Coarse salt and ground pepper ¾ pound green beans, trimmed and cut into 1-inch pieces 2 tablespoons white-wine vinegar 2 tablespoons extra-virgin olive oil 1 can (15.5 ounces) cannellini beans, rinsed and drained ½ small red onion, thinly sliced 1 can (5 ounces) solid white tuna packed in water, drained and broken into pieces ¼ cup thinly sliced pepperoncini (about 9) Directions In a medium pot of boiling salted water, cook green beans until bright green and crisp-tender, about 3 minutes. Drain, rinse under cool water to stop the cooking, and pat dry. In a large bowl, whisk together vinegar and oil and season to taste with salt and pepper. Add green beans, cannellini beans, onion, tuna, and pepperoncini and stir to combine. Serve immediately. Rate it Print