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Bean And Tuna Salad

Global.Potpourri's picture
Ingredients
  Water 3 Cup (48 tbs)
  Dried white kidney beans/Great northern beans / navy beans 1⁄2 Pound
  Olive oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 3 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper To Taste
  Spanish onion/Bermuda / red onion 1 Medium, thinly sliced
  Canned tuna 6 1⁄2 Ounce, drained (1 Can)
  Snipped parsley 1 Tablespoon
Directions

Heat water and beans to boiling; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Add enough water to cover beans if necessary.
Heat to boiling; reduce heat.
Cover and simmer until tender, 1 to 1 1/2 hours (do not boil or beans will burst).
Drain and cool.
Mix oil, vinegar, salt and pepper; pour over beans and onion in shallow glass or plastic dish.
Cover and refrigerate, stirring occasionally, at least 1 hour.
Transfer bean mixture to serving platter with slotted spoon.
Break tuna into chunks; arrange on bean mixture.
Sprinkle with parsley.

Recipe Summary

Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Interest: 
Healthy

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