Sunday, July 17, 2011

White Bean Salad with Tuna and Parsley {+Variation}

Recipe from:

  • 1 can (15.5 oz.) white beans, rinsed and drained well (I use cannellini beans, but any white beans will work) 
  • 1 can Italian tuna in olive oil (5-6 oz.), or unflavored
  • 1 cup chopped curly parsley, or less if you prefer
  • 1/4 cup finely diced red onion or sliced green onion
Dressing Ingredients:
  • 3 T good quality extra-virgin olive oil
  • 2 T fresh lemon juice
  • black pepper and sea salt to taste


Put beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels.  In small bowl, whisk together olive oil, lemon juice, salt, and pepper. Put the beans into a bowl big enough to hold all the salad ingredients and mix in dressing.  Let the beans marinate while you drain the tuna, chop the parsley, and dice or slice the onions.

Put the tuna into the same colander you used to drain the beans and let the oil drain off.  (I wipe out the colander with a paper towel so the tuna doesn't get wet.)  Chop the parsley and chop red onions or thinly slice green onion, whichever you're using.

Add chopped parsley, red or green onion, and drained tuna to the marinating beans and gently combine. (Don't overstir, you want the tuna to stay chunky.) 

I usually taste and see if I want a bit more lemon juice  Season to taste with fresh ground black pepper and sea salt and serve. This will stay good in the refrigerator for at least a day or two, but it probably won't last that long.
Variation:  w/ Pepperiocini Peppers!  

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