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White Bean And Tuna Salad

fast.cook's picture
Ingredients
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salad oil 3⁄4 Cup (12 tbs)
  Dry mustard 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Ground coriander 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Dried great northern beans 1 Pound
  Water 3 Cup (48 tbs) (Or As Required)
  Carrots 1 , pared
  Bay leaf 1
  Dried thyme leaves 1 Teaspoon
  Salt 1 Tablespoon
  Green onion 1⁄2 Cup (8 tbs), chopped
  Celery 1 1⁄2 Cup (24 tbs), sliced on the diagonal
  Parsley 1⁄4 Cup (4 tbs), chopped
  Romaine head 1⁄2 , washed and crisped
  Tuna 2 Can (20 oz), drained and chilled
  Cucumber 1 Medium, thinly sliced, chilled (Unpeeled)
  Tomatoes 3 Medium, sliced into 6 pieces, chilled
  Pitted black olives 12 , chilled
Directions

GETTING READY
1) In a jar with a tight lid, add in oil, vinegar, mustard, 1 teaspoon salt, coriander, pepper and garlic. Shake the jar well to combine all the ingredients.
2) Rinse the beans and drain. Add into a kettle and cover with enough cold water. Let rest for 4 to 5 hours.

MAKING
3) Add in 1 quart water to cover the beans. Cook on medium flame on simmer. Add in the carrot, bay leaf, thyme and salt. Cook covered for 1 to 1 1/2 hours or till the vegetables become tender.
4) Drain the vegetables. Slice the carrots into 1/4-inch pieces and keep them aside.
5) In a large shallow dish, add warm beans, vinegar dressing, green onion, celery, parsley and carrot. Toss lightly to combine all the ingredients. Cover and refrigerate the dish for 4 hours, preferably overnight.

SERVING
6) To assemble the salad, line a large serving platter with romaine leaves. Place a mound of the marinated beans in the centre of the plate.
7) Arrange the chilled tuna, cucumber and tomato in small mounds on the edge of the plate.
8) Garnish the salad with pitted black olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tuna
Interest: 
Everyday, Healthy
Cook Time: 
90 Minutes

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