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Salad of White Beans and Cannellini)
Green Onions (Insalata di

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Salad of White
Beans and Green Onions (INSALATA DI CANNELLINI)

MAKES 4 SERVINGS Source: Cooking Vegetables the Italian Way; Judith
Barrett ISBN 0-02-009078-1; 1994

This is my husband's favorite Saturday lunch, served with fresh crusty
bread. Tuna is traditional, but not essential. In Venice we ate it
with smoked tune roe, bottarga.

2 cups cooked white kidney beans or one 16-ounce can cannellini beans,
drained and rinsed 2 large scallions, white and green parts, finely
chopped One 3-ounce can tuna, drained and flaked (optional) Salt and
freshly ground black pepper to taste 3 tablespoons olive oil 1
teaspoon vinegar

Combine the beans, scallions, and tuna in a medium-size serving bowl,
season with salt and pepper, and add the olive oil and vinegar. Toss
well and serve.
From: Sallie Krebs Date: 10-07-95 (20:01) (159)
Fido: Cooking

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