Two-Bean and Tuna Salad

This is the most amazing version of tuna and bean salad I’ve ever tasted. It incorporates crunchy green beans, a red onion made a little milder by soaking in water, tuna and a bean of your choice. I’ve used a lush bean called Good Mother Stallard, which really makes this salad stand out. You can substitute borlotti beans, pinto or white beans. If you’re using canned beans, rinse them first. Whichever bean you choose, you’ll have an amazing light and satisfying meal.

Ingredients

• ¾ pound green beans, trimmed
• 1 small red onion, cut in half and sliced in half-moons (optional)
• 2 5-ounce cans tuna (packed in water or olive oil), drained
• 1 ½ cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped chives
• 2 teaspoons chopped fresh marjoram or sage
• 2 tablespoons sherry vinegar or red wine vinegar
• Salt to taste
• 1 garlic clove, minced or puréed
• 1 teaspoon Dijon mustard
• 2 tablespoons bean broth
• 6 tablespoons extra-virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    255 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 15 grams protein; 17 milligrams cholesterol; 135 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 Servings

Preparation

1. Bring a medium-size pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender. Transfer to a bowl of cold water and drain. (Alternatively, steam beans for 4 to 5 minutes). Cut or break beans in half if very long.
2. Meanwhile, place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.
3. Drain tuna and place in a salad bowl. Break up with a fork. Add cooked dried beans, green beans, onion and herbs. Toss together.
4. In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth. Whisk in olive oil. Toss with tuna and bean mixture, and serve.

• Advance preparation: This will keep for a day in the refrigerator, but you should keep the green beans separate and toss with the other ingredients just before serving so they retain their bright green color.

About 15 minutes