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| It's not pretty, but it's pretty delicious |
Today's recipe share is White Bean and Tuna Salad. I came across this recipe ages ago in a book by Kathleen Daelemans called Cooking Thin with Chef Kathleen. Unfortuatly I don't own this book, so I can't give you the exact recipe, but this is as close an approximation that I can remember, and it's how I make it all the time. It's a great recipe that you can make in a flash, keep everything in the pantry for it, it's healthy, filling and you can make it taste any way you prefer. So here is your yummy recipe for this week!
Tuna and White Bean Salad with a Cumin Vinaigrette2 Cans Tuna (which ever kind you prefer)
1 Can Great Northern Beans 15oz
1 Tbsp Good Olive Oil
Kosher Salt
Fresh Black Pepper
1/2 cup Red Wine Vinegar
Fresh Parsley (if you have it, dried works too)1/2 tsp Cumin
Combine all ingredients in a bowl, mix and enjoy. Better flavor the longer it sits. Best if made the day before.
Feel free to experiment and change to your liking. Don't like cumin? Try lemon pepper, or Caribbean jerk seasoning. Not a fan of Red wine vinegar? Try white balsamic, or cider, or rice wine. Lots of options! Enjoy.
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