Login to Save Like

Ingredients

• 1 cup  dried small white beans, such as cannelini or navy, soaked overnight, drained, and cooked in plenty of salted water until done but not mushy (or use two 15-1/2-oz. cans cooked white beans, thoroughly rinsed and drained)
• 1/2 cup  extra-virgin olive oil
• 3 tablespoons  red-wine vinegar
• 1 small  onion, finely diced to yield 1/2 cup (red onion looks nice)
• 4   scallions (white and light green parts only), chopped
• 3 tablespoons  chopped fresh tender herbs, such as flat-leaf parsley, mint, cilantro, or basil, or a mix
• 1/2 pound  fresh tuna confit, drained and flaked into bite-size pieces (or use two 6-ounces cans light tuna in oil, drained)
• 12   cherry tomatoes, halved (or 1 large, firm ripe tomato, diced)
•   Salt and freshly ground black pepper

Description

Dressing The White Beans In The Oil And Vinegar While They're Still Warm Will Allow Them To Absorb The Flavor Of The Vinaigrette, And Adding The Onion At The Same Time Will Mellow The Flavor Of The Onion Without Cooking It.

Recipe.com