Italian White Bean & Tuna Salad
|White beans||1 Cup (16 tbs) (Small Sized Ones)|
|Water||1 Cup (16 tbs) (As Needed)|
|Chopped red onion||1 Cup (16 tbs)|
|Canned albacore tuna in oil||6 1⁄2 Ounce (1 Can, Solid-Pack)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Balsamic vinegar/1 tablespoon red-wine vinegar||2 Teaspoon (With 2 Teaspoons Red Wine Vinegar)|
|Red wine vinegar||2 Teaspoon|
|Freshly ground pepper||To Taste|
|Finely chopped parsley||1 Tablespoon|
Sort and rinse beans; place in a medium saucepan.
Add cold water to cover.
Over medium-high heat, bring to a boil, uncovered; boil 2 minutes.
Remove from heat; cover and let beans soak 1 hour.
Discard soaking water; rinse beans under cold running water.
In same saucepan, cover beans with fresh water; bring to a boil.
Reduce heat; simmer 50 to 60 minutes or until beans are tender.
Drain; rinse under cold water.
Meanwhile, soak onion in ice water 15 minutes.
Drain; pat dry with paper towels.
In a medium bowl, toss together cooked and drained beans, soaked onion, tuna with oil, olive oil and vinegar.
Season with salt, pepper and more vinegar, if desired.
Garnish with parsley.