This salad is great for hot summer days or power outages – there’s no cooking involved.
TUNA WHITE BEAN SALAD (Pantry Cooking II)
2 cans (6 ounces each) Albacore tuna, drained
2 cans (15 ounces each) cannellini (white kidney) beans, rinsed and drained
1 jar (4 ounces) diced pimiento
1/3 cup small capers, rinsed and drained
Coarse salt
Fresh ground pepper
6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon onion powder
1/2 teaspoon sweet basil
Place tuna in a large bowl. Break tuna into bite-size pieces. Add the beans, pimiento, and capers. Add salt and pepper to taste. In a small bowl, whisk together oil, vinegar, onion powder, and basil. Pour over the tuna mixture and toss to coat. Let sit at room temperature for at least 15 minutes to allow flavors to blend. Serves 4.
