Tuna And White Bean Salad
|Dried white kidney beans/Navy beans||12 Ounce (1 1/2 Cups)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|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|
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.