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Insalata di
Fagioli con il Tonno
_______________

Bean and Tuna Salad

3/4 lb (300 gr) dry cannellini beans, or 2 cans white beans
4 - 5 tender celery sticks, diced
1 can tuna fish in oil (approximately 1/2 lb, 200 gr), drained
1 - 2 tablespoons white wine vinegar (optional)
salt and pepper
4 tablespoons extra-virgin olive oil

Transfer the beans to a bowl.

Add celery and drained tuna fish.

Add vinegar. Season with salt and pepper.

Add extra-virgin olive oil. Mix to combine the ingredients and serve.

Mix thoroughly.

Clean and wash the beans the night before. Place them in a container, and cover with fresh water. Let the beans soak in the water overnight.

The next day, when ready to cook, drain the beans. In a stockpot, pour 1 quart (1 liter) water and add the beans. Boil for about 20 minutes or until the beans are tender. Let the beans cool to room temperature.

*** If using canned beans, drain the beans and rinse them with fresh water before  preparing the salad.

Salads are fun to prepare.
And what makes salads fun is the possibility to easily add, subtract, or substitute  ingredients to adapt the recipe to your taste. Try one or more of this:

Eliminate tuna fish, to obtain a simple beans salad.

Substitute celery with fresh green onion, for more taste.

Change white beans to a different type or a blend of many beans.

Add corn kernels for color and taste variation.

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