Tuna And White Bean Salad Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 40 Min
Ready In2 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| White kidney beans | 12 Ounce, dried | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| Scallions | 1/2 Cup (16 tbs), thinly sliced | |
| 1/4 cup finely minced red onion | ||
| Tuna in oil | 1 Can (10oz) | |
| Parsley | 2 Tablespoon, chopped | |
| 2 lemons, each 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.
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.
Chef
