White bean and tuna salad

Yield: 1 servings

Measure Ingredient
5 ounces Great Northern or baby lima beans; (3/4 cup)
\N \N Kosher salt
2 tablespoons Olive oil
½ cup Thinly sliced celery; including leaves
⅓ cup Very thinly sliced red onion
1 \N 6 1/8 ounces albacore tuna packed in olive oil
1 \N Ripe small tomato; cored and diced
2 tablespoons Finely chopped fresh parsley
2 tablespoons Fresh lemon juice
\N \N Freshly ground black pepper

Soak the beans and cook them. After 20 minutes, add about 1 tablespoon salt. Cook until the beans are tender but still firm, about 30 minutes.

Drain the beans and transfer them to a large bowl. Add the olive oil and toss until the beans are coated. Add the celery, onion, tuna, tomato, parsley, and lemon juice.

Season to taste with salt and pepper, and toss to mix. Let the salad stand at room temperature for 30 minutes to 1 hour before serving. The salad may be made up to 1 day ahead. Bring to room temperature 30 minutes before serving and check the seasoning.

Blue Collar Food: Easy Home Cooking for Hardworking People by Two Really Nice Guys by Chris Styler and Bill Hodge (William Morrow and Company, Incup, copyright 1994 by Christopher Styler and William Hodge).

Converted by MC_Buster.

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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