I love bean salads with parsley. Parsley vinaigrette makes this simple salad of marinated white beans and tuna come to life. Crisp, tasty, and light, the salad makes a wonderful lunch salad or a small tapas sharing dish. If you want to really flex your cooking muscles, throw in some quick-cured lemons and you’ll be amazed at how this salad sings.
Click here for the Preserved Tuna recipe.
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- 1 Cup dried cannellini beans, soaked overnight
- 1 large carrot, peeled and roughly chopped
- 2 stalks celery
- 1 onion, quartered
- 2 bay leaves
- 1 cup Preserved Tuna (see above) or good-quality canned tuna
- 1 head radicchio, finely chopped
- Salt and freshly ground black pepper, to taste
- Parsley vinaigrette (see above)
Combine the beans, carrot, 1 celery stalk, the onion, and bay leaves in the pressure cooker. Add 4 cups water, close, and heat over high heat until it starts to whistle. Reduce the heat and simmer for 45 minutes, until the beans are tender. Alternatively, cook in a covered heavy-bottomed pot for 2 hours over medium-low heat. Once the beans are tender and cooked through, drain and discard the veggies. Set the beans aside to cool.
Thinly slice the remaining stalk of celery on the bias. Flake the tuna into a bowl and combine with the celery, beans, and radicchio. Season with salt and pepper and toss with the Parsley
vinaigrette. This salad can be eaten right way, but the flavor is even better if you let it sit in the fridge for a few hours.