Tuna and white bean salad

Hello, today’s video has a little helper. Sorry about the silly noises that my son was making. You can easily omit the tuna if you are vegetarian or vegan.

INGREDIENTS:
2 drained cans of white beans
2 drained cans of tuna
1/4 red onions (you can adjust the amount if you really love red onions)
2 tablespoons of minced garlic
2 tablespoons of parsley
salt (to your taste)
Black pepper (to your taste)
olive oil
red wine vinegar
lemon juice
Dijon mustard

#homecookedfood #pantrystaples

[Music] Hello everybody. This is Elizabeth with the art of cherishing home. Today I’m going to be making a white bean salad. And if you can hear my son in the background, that’s him. Say hello. Hello. Okay. All done. All done. Okay. Are you going to be mommy’s big helper? Okay. First off, you should get two cans of white beans and drain them. As you can see, we added both cans in. They are drained. Take a red onion and we’re going to cut it down to about half. As you can see, we cut the onion in half. I’m going to make thin slices. So, I decided to stop there. Now, I’m going to dice the onion that I have sliced. As you can see, the red onions are now dyed. Yeah, you opened it. You did a good job. Now, you’re going to take your red wine vinegar and you’re going to do half a teasp or half a tablespoon. Come here. Put it over here. Mommy’s going to pour you. You hold the spoon and mommy will pour it into the spoon. Hold the spoon. Over the thing. Over the thing. I mean, good job. You’re such a good helper. Okay. So, now you’re going to add in two spoonfuls of minced garlic into the bowl. That’s one. Okay. Now, put the second one. And two. Good job. Now we’re going to put two tablespoon of olive oil. That’s one. And two. Okay. So, you’re going to add in some Dijon mustard. We’re doing one teaspoon of Dijon mustard into our salad mixture. We’re going to add in our pink salt and black pepper to taste. As you can see, we were pretty generous with our salt and pepper. If you have fresh parsley, go ahead and add in fresh parsley. But if you have um dried parsley, we’re going to do 2 tablespoon of the dried parsley into the salad. All right. Now that we’ve added our 2 tablebspoon of parsley flakes, we’re going to head go ahead and add in our real lemon juice. If you have fresh lemon, go ahead and use that. But this is what we have. We’re going to be putting in two tablespoons. That’s silly. One and two. Okay, put it in. Want to take the L. Okay, now we’re going to add in a can of tuna. We went ahead and drained it as best we could. Okay, my son tried to drain it as best he could. Um, so we’re going tohead and add that into our salad. You don’t have to add the tuna in. This is optional. If you just want to stop at the beans, you totally can. Um, but we’re adding in tuna. On further inspection, after we added in the one can of tuna, it was just not enough. So, we decided to add in another can of tuna. So, this is going to be the second can if you’re adding in tuna. Now, we’re going to give the salad a good mix. I’m going to let this marinate together. I might add in more salt and pepper. I might add in a little bit more olive oil or red vine red wine vinegar or lemon depending on your preference. But we’re going to serve this up with some homemade fresh bread. And that’s just how we’re going to eat the salad. Okay. So, I hope you enjoyed and if you try it, tell me how you like it or if you would have just stickked to the beans and not the tuna. Mommy, you know, this is your salad. You can do what you want. Um, I also heard that you can put feta, um, sundried tomatoes, that’d be good. Olives, you could really do a lot with this salad. So, I added about half a tablespoon more of the red wine vinegar and half a tablespoon more of the olive oil. Now, I’m going to cover this and put this in the fridge and let it marinate for about like half an hour. But you can let it marinate for more. It will taste even better. Um, but anyways, thanks for watching and have a wonderful day. [Music]