Bean And Tuna Salad
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon black pepper Pinch of salt
2 cups diced carrots
1 1/2 cups coarsely chopped scallions
1 cup diced celery
1 cup cooked or canned white beans
One 7-ounce can water-packed white tuna
12 large Boston lettuce leaves
6 ounces French bread
1. For the dressing, in a small bowl combine the lemon juice, oil, parsley, rosemary, pepper and salt, and whisk until blended.
2. In a large bowl toss together the carrots, scallions and celery.
3. If using canned beans, rinse them under cold running water and drain them. Drain the tuna. Add the beans and tuna to the salad, pour the dressing over it and toss it gently. Let the salad stand at room temperature at least 30 minutes, or refrigerate it at least 2 hours.
4. Meanwhile, wash and dry the lettuce.