Bean And Tuna Salad
|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|
|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|
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.