© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: JackieOhNo!
Here is another version of a summertime salad that I like to make. It is refreshing and easy to put together, and is nice served with a crusty Italian bread.
4 19 ounce cans cannellini beans, rinsed, drained
¾ teaspoon salt
¾ teaspoon fresh ground pepper
4 scallion, thinly sliced on diagonal
3 stalks celery and leaves, halved lengthwise, sliced
¼ cup shredded fresh basil
¼ cup chopped fresh parsley
1 ½ teaspoons chopped fresh thyme
3 tablespoons olive oil
4 large ripe plum tomatoes, halved, seeded
3 to 4 tablespoons fresh lemon juice
6 to 7 leaves romaine lettuce
2 7 ounce cans tuna in olive oil
½ lemon, cut into wedges
12 oil-cured black olives
olive oil, and red wine vinegar, for serving
Season beans in large mixing bowl with salt and pepper. Add scallions, celery, herbs, and oil. Dice 2 tomatoes and add to beans. Toss gently to combine. Add lemon juice to your liking. Taste and adjust seasonings.
Transfer bean salad to serving bowl or platter. Tuck lettuce leaves around edge. Drain tuna, leaving just enough oil to moisten it, and place in large chunks on center of salad. Cut remaining 2 tomatoes into wedges. Arrange tomatoes, lemon wedges, and olives around tuna. Pass cruets of olive oil and red wine vinegar.