Cannellini And Tuna Salad |
Course : Beans
Source: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Serves: 4 |
|
| |
Ingredients:
2 cups cannellini beans master recipe |
6 ounces tuna -- canned, drained |
1/2 small red onion -- finely chopped |
3 tablespoons red wine vinegar |
2 tablespoons olive oil |
1 tablespoon fresh parsley -- chopped |
1 teaspoon salt and pepper -- to taste |
|
| |
Preparation / Directions:
This is a left-over recipe for use with the aromatic cannellini beans master recipe.
Combine all ingredients and divide among 4 salad plates.
|
|
|
|
|
|
