Tuscan bean salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry white beans |
| 2 | tablespoons | Extra-virgin olive oil |
| 1 | small | Red onion |
| 3 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | can | Water-packed albacore tuna, drained and flaked (6 oz) |
| ½ | cup | Fresh basil leaves, thinly sliced |
Directions
Soak beans over night in cold water and drain. Put beans in a large pot and cover with water. Cook, covered, over low heat for 1½ hours. Drain well and mix with olive oil, then set aside.
Meanwhile, slice onion vertically in paper-thin slices and soak in cold water for 30 minutes, then drain thoroughly. Combine lemon juice, salt and pepper and stir until salt is dissolved. Add tuna and mix well. Combine beans, onion, tuna and basil, and mix well. Serve at room temperature. Makes 4, 1 ¼ cup servings.
* Beans must be soaked overnight. Allow 30 minutes to soak onions on day of preperation.
Per serving: 326 calories (33⅗% from fat), 8⅖ gm fiber, 0 mg cholesterol, 12½ gm protein, 10.7 gm fat, 276 mg sodium.
Recipe from Let's Live magazine August 1996