We had one (1) day so far this spring where it was on the warm side (meaning we didn't need to wear gloves and a scarf.) Yes, that's one day! I took advantage of it to make this salad which has been a favorite for years and years. It comes from the 60 Minute Gourmet Cookbook by Craig Claiborne--a compilation of recipes that appeared in a column of the same name in the NY Times. It's super easy to put together and makes a nice light dinner or a luncheon dish fit for company.
1 20-ounce can cannellini beans, drained and rinsed
1/4 cup chopped scallions, onions (or red onions which I've substituted at times)
1/2 teaspoon minced garlic
2 tablespoons chopped parsley (or as much as appeals to you!)
1 tablespoon red wine vinegar
Splash of lemon juice (optional--something I've added to the recipe)
1/4 olive oil
salt and freshly ground pepper to taste
2 7-ounce cans tuna packed in olive oil (best if it's Italian tuna, but if you're watching your weight, tuna packed in water works just fine!)
Put the beans, scallions or onions, garlic and parsley in a bowl. Whisk together the vinegar, olive oil and lemon juice if using. Flake tuna and add to bean mixture. Pour on dressing and toss well. Serve on a bed of lettuce leaves. If you're making it with tuna packed in water, you might want to increase the quantity of dressing.
|Mix all your ingredients - my metal bowl is creating a surrealistic effect in this picture!|
|Mix your dressing|