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.

one of my three favorite bravo-inducing summer supper salads

here's what you can make with the ingredients pictured above (plus a few obvious items from the panty):

black bean and feta salad with mint
4 c black beans (yes. drained and rinsed)
1 red onion, finely diced
1/2 c tightly packed, finely sliced, mint
4 oz  feta (bulgarian is the best)
2 T medium-bodied olive oil
4 T lemon juice
s&p to taste

mix beans, onion and mint together (in suitably-sized container)
mix olive oil and lemon juice and add to bean mixture
add feta (you want to keep the stirring to a minimum after adding the feta or the salad may turn an unpalatable shade of gray)
s&p to taste

servings:  double or triple the recipe. you still won't have any leftovers. it's that good.