White Bean and Tuna Salad

Time

Ingredients

Ingredients

5 oz. Great Northern or
baby lima beans
Kosher salt
2 tbsp. olive oil
1/2 cup thinly sliced celery, including leaves
1/3 cup very thinly sliced red onion
1 can (6-1/8 oz.) albacore tuna, packed in olive oil
1 sm. ripe tomato, cored and diced
2 tbsp. finely chopped fresh parsley
2 tbsp. fresh lemon juice
Freshly ground black pepper

Instructions

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

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1 Recipe Reviews

michelle

michelle reviewed White Bean and Tuna Salad on June 3, 2004

A wonderful way to also have this salad very simply(and if you can't fine "Italian tuna") I had some thing like it in Italy and I loved it! Just use the tuna packed in water in the new foil package and add a really good olive oil then white beans a little salt and buon appetito!!!!