salad with tangerines, radishes and white beans

White Bean, Tuna, Radish and Tangerine Salad



  • 2 cans Great Northern beans (15 oz. ea.), drained
  • 2 cans tuna fish (5 oz. ea.), drained and flaked
  • 1/2 tsp chili flake
  • 1/2 cup oil-cured black olives, pitted and chopped
  • 1 clove garlic, minced
  • 1 shallot, sliced
  • 1 Tangerine, zested in strips
  • 2 cups fresh basil leaves, chopped
  • 1 head romaine lettuce, chopped (4 Cups chopped leaves)
  • 2 cups fresh parsley leaves
  • 1 fennel bulb, trimmed and sliced thin (2 Cups)
  • 1 bunch French breakfast radishes, trimmed and sliced thin (2 cups)
  • 1 watermelon radish, peeled and sliced thin (2 Cups)
  • 1 cup lemon vinaigrette (divided)
  • Salt and pepper


In this salad, crunchy textures mix with citrusy brightness and savory flavor for a hearty meal—that’s even better the day after.

  1. Drain the beans and tuna and toss with chili flakes, olives, garlic, shallot, tangerine zest, and basil. Season with salt and pepper, and toss with 3/4 cup lemon vinaigrette, and set aside to marinate for 20 minutes.
 In a large mixing bowl toss together romaine lettuce, parsley leaves, fennel, French breakfast radishes and watermelon radish. Season with salt and pepper, and toss with 1/4 cup lemon vinaigrette, and serve the bean salad over the romaine salad.