Salad of white beans and green onions (insalata di cannel
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salad of White Beans and | ||
| Green Onions (Insalata di | ||
| Cannellini) | ||
Directions
From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Salad of White Beans and Green Onions (INSALATA DI CANNELLINI) MAKES 4 SERVINGS Source: Cooking Vegetables the Italian Way; Judith Barrett 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.
From: Sallie Krebs Date: 10-07-95 (20:01) (159) Fido: Cooking
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