White Beans with Tuna Salad

It’s Lenten season, a time for those famous “fish frys” here in western NY, lots of meatless meals, those delicious sweet breads and a longing for some warmer weather to come soon! So since today is one of those meatless days and the sun is shinning so brightly I decided to make this simply beautiful salad….it’s full of robust flavors, its light, healthy and so delicious you can’t feel bad while eating it❤ but I’m still wishing for that warmer weather to come sooner than later😁 Enjoy!

1⁄2 lb. dried cannellini beans, soaked overnight and then boiled till soft OR 1 can of ready cooked cannellini beans (15oz)

6 tbsp. of good extra-virgin olive oil

2 tbsp. red wine vinegar

2 cloves garlic, minced

salt and freshly ground black pepper, to taste

2 tbsp. roughly chopped flat-leaf parsley for garnish

1 to 2 sm. cans of tuna in olive oil, drained

chopped romaine lettuce

If using dried beans and have been soaking them overnight, drain the beans and transfer to a 4-qt. pot,cover beans with water and bring to a boil, reduce heat to medium-low; simmer until tender about 1 hr. Once tender drain the beans reserving out 1⁄4cup cooking liquid… If using canned beans, drain then but reserve their liquid, about 1/4cup. Now whisk together olive oil, vinegar, and garlic in a bowl. Combine vinegar mixture with the beans and the cooking or bean liquid, season with salt & pepper to taste and spoon onto chopped romaine lettuce in individual bowls. Then take chunked Tuna and place on top of beans. Drizzle all with more olive oil then garnish with parsley and freshly ground pepper. Enjoy with some crusty bread or crackers on the side, even some homemade deviled eggs would go well. 💕Bravo!