Tuna white bean salad
Ingredients
225g (8 oz) dried white beans (haricot, butter
and black eye beans),soaked overnight in cold
Salt
600ml (1 pint) water
1 Onion, peeled and chopped
1 Bay leaf
2 Hard boiled eggs, cut into wedges
8 Black olives
Dressing:
3 Tablespoons polyunsaturated vegetables oil
Grated rind and juice of 1 small lemon
1 Tablespoon capers
2 Gherkins, sliced
2 Tablespoons chopped Fresh parsley
Salt
Freshly ground black pepper
Preparation Method
Drain the beans and place in a saucepan with 600ml/1 pint water. Add the onion and bay leaf, cover and bring to the boil. Simmer for 45 minutes to 1 hour until the beans are tender, adding salt towards the end of cooking. Drain and leave to cool thoroughly. To make the dressing, mix together the ingredients in a screw topped jar, adding salt and pepper to taste, and shake well. Pour half the dressing over the beans and leave to marinate for at least 30 minutes. Turn the beans into a serving dish and arrange the eggs and olives on the top. Add the remaining dressing and serve.
You can Serves 4 Tuna white bean salad
