White Beans With Tuna Salad
|Dried white beans/Four 16-ounce cans white beans, rinsed and drained||1 Pound|
|Garlic||3 Clove (15 gm), peeled (if using dried beans)|
|Canned water packed white tuna||18 1⁄2 Ounce, drained and flaked (Two cans,9 1/4-ounce each)|
|Arugula/2 cups chopped fresh spinach||4 Ounce, chopped (1 bunch)|
|Green bell pepper||1 , chopped|
|Red bell pepper||1 , chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Freshly ground pepper||To Taste|
If using dried beans.
Place the beans in a 3-quart saucepan with enough water to cover the beans.
Bring to a boil and boil 2 minutes.
Remove from the heat, cover, and let stand 1 hour.
Drain the beans and return them to the pan with fresh water to cover.
Add the garlic.
Bring to a boil, then reduce heat.
Simmer, partially covered, until beans are tender, about 1 hour.
Drain the beans and remove the garlic.
Place the beans in a large serving bowl.
Add the tuna, arugula, peppers, olive oil, and lemon juice.
Toss gently to mix.
Season with salt and pepper.
Serve at room temperature or cover and refrigerate up to 24 hours ahead.
Serve on lettuce-lined plates.