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Tuna And White Bean Salad

Natural.Foodie's picture
Ingredients
  Dried white kidney beans/Navy beans 12 Ounce (1 1/2 Cups)
  Olive oil 1⁄2 Cup (8 tbs)
  Lemon juice 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄8 Teaspoon
  Thinly sliced scallions 1⁄2 Cup (8 tbs)
  Minced red onion 1⁄4 Cup (4 tbs)
  Tuna fish in olive oil 7 Ounce (1 Can)
  Chopped parsley 2 Tablespoon
  Lemons 2 , cut into 8 wedges
Directions

1. Rinse the beans in a colander under cold water, place in a 4-quart pot and add cold water to cover by an inch. Bring the water to a boil over high heat and cook for 2 minutes. Remove from the heat and let the beans soak for 1 hour. Return the pot to high heat and bring the liquid to a boil. Reduce the heat to low and simmer, partially covered, until the beans are just tender, (adding more water if the liquid cooks away), about 1 1/2 hours. Drain.
2. In a large bowl, combine the oil, lemon juice, salt and pepper. Add the still-warm beans and gently toss until coated. Stir in the scallions and onion and set aside for 1 hour. Taste for seasoning and add more salt and pepper if necessary.
3. Drain the tuna fish, flake it into bite-size pieces and fold it into the beans. Serve the salad garnished with the chopped parsley and lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
100 Minutes
Ready In: 
120 Minutes
Servings: 
4

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