Beans and Tuna Salad is a healthy, satisfying and not heavy salad at the same time. If you boil the beans ahead of time, prepare the salad just before serving in just five minutes.
It is necessary
- - 200 g beans;
- - 1 can of canned tuna;
- - 1 red onion;
- - 3 cloves of garlic;
- - 3 tbsp. tablespoons of olive oil, wine vinegar;
- - 3 sprigs of fresh basil;
- - salt, black pepper.
Instructions
Step 1
Fill the beans with cold water, leave to soak for 8 hours (it is easiest to leave it overnight so that in the morning you can start cooking the salad). Then drain the water, fill with fresh water, cook without adding salt until soft. Cool the cooked beans.
Step 2
Peel a large red onion, cut into half rings. Peel the cloves of garlic, chop (you can use a garlic press). Rinse the fresh basil leaves, dry, chop (leave a little to decorate the finished salad).
Step 3
Mix wine vinegar with olive oil, pepper and salt. Add the garlic and onion to the salad dressing.
Step 4
Put the boiled beans on a dish, pour with a fragrant dressing with onions (leave half of the dressing), sprinkle with chopped basil.
Step 5
Remove the tuna from the can (buy in your own juice), break into large pieces, place on top of the beans. Pour the dressing over again and add the leftover onions. Top the cooked bean and tuna salad with whole basil sprigs. Serve immediately or leave for 5-10 minutes at room temperature to soak all the ingredients in the dressing.
