Bean and Tuna Salad

1. 1

   Drain the beans if necessary.

2. 2

   Put the tuna in the bowl and flake with a fork, then stir in the beans.

3. 3

   Drizzle the olive oil and lemon juice over the salad, add the onion, and toss well.

4. 4

   Season with salt and per, then taste and add more olive oil, lemon juice, salt, or pepper as needed.

5. 5

   Garnish if you like and serve at room temperature; this will keep well, unrefrigerated, for an hour or two.

6. 6

   Substitute 1 pound green beans, trimmed, for the white beans.

7. 7

   Cook them in salted boiling water just until tender and bright green; immediately plunge them into ice water to stop the cooking.

8. 8

   Drain, then cut into 1-inch pieces and proceed as directed.

9. 9

   Substitute 3 ounces salami, cut into narrow strips, for the tuna and red wine vinegar for the lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.