Saturday, July 2, 2011

summer supper salad number two

this white bean and tuna salad appears on our lunch or supper table nearly every week during the summer. it's so full of summer goodness and flavor. and there's usually a small tub of leftovers in the frig in case anyone wants to stuff some into a pita, take it out on the front porch, and call it a picnic.

white bean and tuna salad
2 cans cannellini beans (15oz each), drained and rinsed
2 cans tuna (use the dark italian variety, packed in oil, if you can find it), drained
3 summer ripe tomatoes, seeded and chopped coarse
1/2 red onion, diced
1/3 c fresh basil leaves, slivered
1/2 c olive oil
3 T balsamic vinegar
1 t dijon mustard (grey poupon really is better than any of those fancy french brands)
pinch kosher salt
fresh ground black pepper

mix olive oil, balsamic and dijon with s&p in bottom of a large bowl.
add everything else (beans, tuna, basil, onion and tomatoes).

stir gently so as not to make mush of the beans.
adjust seasonings.
let sit 30 minutes before serving - if you can wait that long.

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