Recipe - White Bean And Tuna Salad

5 ounce Great Northern or baby lima
beans; (Three fourths cup)
Kosher salt
2 tablespoon Olive oil
One half cup Thinly cut or sliced up celery;
including leaves
1/3 cup Very thinly cut or sliced up red onion
1 6 1/8 ounces albacore tuna
packed in olive oil
1 Ripe small tomato; cored and
minced
2 tablespoon Finely chopped fresh parsley
2 tablespoon Fresh lemon juice
Freshly ground black pepper

Soak the beans and cook them. After 20 minutes, add about 1 tablespoon
salt. Cook until the beans are tender but still firm, about 30 minutes.
Drain the beans and transfer them to a large bowl. Add the olive oil and
toss until the beans are coated. Add the celery, onion, tuna, tomato,
parsley, and lemon juice.

Season to taste with salt and pepper, and toss to mix. Let the salad stand
at room temperature for 30 minutes to 1 hour before serving. The salad may
be made up to 1 day ahead. Bring to room temperature 30 minutes before
serving and check the seasoning.

Blue Collar Food: Easy Home Cooking for Hardworking People by Two Really
Nice Guys by Chris Styler and Bill Hodge (William Morrow and Company,
Incup, copyright 1994 by Christopher Styler and William Hodge).

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.