Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

----------------FROM : SALLIE KREBS, SAT 07---------------------
Salad of White Beans and -CANNELLINI)
-Green Onions (INSALATA DI MAKES 4 SERVINGS

----------------SOURCE: COOKING VEGETABLES T---------------------
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.

Submitted By SALLIE KREBS On 10-07-95

Browse by categories