This dish is great as part of a cold buffet, whether you’re inside soaking up the ac or outdoors picnicking. I like to serve it on a bed of field greens as a main course salad. If you’d like to make the recipe even easier, simply use good quality canned white beans instead of cooking the beans. Just make sure to rinse them really well before tossing with the dressing. Enjoy! -alyce eyster
White Bean Salad with Tuna
Author: culinarythymes.com
Recipe Type: salad
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 1 lb cannellini or great white northern beans, soaked overnight
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tsp salt
- Dressing:
- juice of 1 lemon
- 3 Tblsp white wine vinegar
- 2 Tblsp Dijon mustard
- ½ cup extra virgin olive oil
- salt & freshly ground black pepper
- 2 (6 oz) cans imported tuna in oil, drained
- ½ small red onion, thinly sliced
- ¼ cup Italian parsley leaves
Instructions
- Place the beans in a large pot with the rosemary and bay leaf. Add water to cover by 2 inches and a little salt. Bring to a boil and skim off any impurities that float to the surface. Reduce heat and simmer until tender but still firm, about 20-30 minutes. Drain and set aside to cool.
- Meanwhile, make the dressing. Whisk together the lemon juice, vinegar and mustard. Whisk in the oil and season with salt and pepper. Toss with the cooled beans. Taste for seasoning and add salt and pepper as needed. Place beans on a large serving platter. Place the tuna on top and garnish with the onion slices. Scatter the parsley leaves all over and grind a generous amount of black pepper over top.
Thanks for stopping by. Here's to great food and good thymes! -