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Two-Bean and Tuna Salad

Martha Rose Shulman
  • 15 minutes
  • Serves 6

INGREDIENTS

2 5 ounce cans

Tuna

2 tbsp

Chives

1

Garlic clove

3/4 lb

Green beans

2 tsp

Marjoram or sage, fresh

2 tbsp

Parsley, fresh

1

Red onion, small

2 tbsp

Bean broth

1 tsp

Dijon mustard

1

Salt

6 tbsp

Olive oil, extra-virgin

2 tbsp

Sherry vinegar or red wine vinegar

1 ½ cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)