Tuna Bean Salad
|Dry navy beans||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Dry english mustard||1⁄2 Teaspoon|
|Canned tuna||9 1⁄2 Ounce, drained and chilled (1 Can)|
|Red onion||1 Small, thinly sliced and separated in rings|
|Snipped parsley||1 Tablespoon|
Rinse beans; add to 3 cups cold water and soak overnight.
Add 1 teaspoon salt to beans and soaking water.
Cover and bring to a boil; reduce heat and simmer until tender, about 1 hour.
Drain and chill.
In jar, combine olive oil, wine vinegar, mustard, 1/2 teaspoon salt and dash pepper; cover and shake well.
Chill; shake again before using.
Combine chilled beans, tuna, and onion rings.
Drizzle dressing over; toss lightly.
Sprinkle with snipped parsley.