Ingredients
- 1 pound cannellini beans (insed and sorted)
- 1 cup chopped fresh Italian parsley
- 1 cup coarsely chopped scallions (including green and white tops)
- 1 can (6.5 ounces) oil-packed tuna (preferably Pastene or Genova brand)
- 4 tablespoon fresh lemon juice
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
How to Make
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Step 1: Two days before serving, soak the beans in a large bowl of water.
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Step 2: The next day, drain the beans and place them in a large saucepan. Cover with water and bring to a boil.
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Step 3: Reduce the heat, cover, and simmer gently until the beans are tender, 1 - 1.5 hours. Drain.
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Step 4: In a large bowl, combine the beans, parsley, and scallions.
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Step 5: Drain the tuna and flake the tuna with a fork and fold into the beans.
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Step 6: In a small bowl, whisk the lemon juice, vinegar, and oil.
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Step 7: Pour over the beans and stir gently to combine. Season with salt and pepper to taste.
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Step 8: Refrigerate for 8 hours or overnight.
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Step 9: Serve over mixed greens or on it's own as a side or alone for a light lunch.
We hope you enjoy this recipe!
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