Cannellini Beans with Tuna
|Cooked cannellini beans/Canned cannellini beans -three cans of 16-ounce each, drained||6 Cup (96 tbs) (White Beans)|
|Finely chopped scallions/Finely chopped onions||1⁄4 Cup (4 tbs)|
|Finely minced garlic||1⁄2 Teaspoon|
|Crumbled dried oregano||1⁄2 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Lemon||1⁄2 , juiced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Canned tuna packed in oil||13 Ounce, drained (2 Cans, 6 1/2 Ounce Each)|
|Tomato slices||4 (For Garnish)|
|Salad greens||1 Cup (16 tbs)|
1. Take a salad bowl and add beans into. Stir in scallions, garlic, dried oregano, parsley, red wine vinegar, lemon juice and olive oil and combine well. Season with salt and pepper as per the taste preferences.
2. Flake the tuna into big chunks using spoon or knife and blend it with bean mixture by tossing.
3. Spoon the spinach bean salad on to the beans and serve with freshly steamed rice after garnishing with tomatoes.