This delightful recipe is perfect for lunch, served over a bed of greens with fresh bread and butter.
Servings
4 servings
Prep time
15 minutes
Cook time
60 minutes
Passive time
30 minutes
Ingredients
1 cup
Cranberry Beans
4 cups
Water
12 oz
canned Tuna
drained
4 oz
fresh Arugula
1 cup
Red Onion
thinly sliced (about 1/2 medium)
1 Tbsp
Capers
rinsed
2 Tbsp
Extra Virgin Olive Oil
1 Tbsp
White Wine Vinegar
1 tsp
Ground Black Pepper
3/4 tsp
Salt
Instructions
Sort and rinse Bob’s Red Mill Cranberry Beans. Combine with water, cover, and bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 60-90 minutes.
Drain and rinse cooked beans. Let cool while other ingredients are prepared.
In a large bowl, combine tuna, arugula, red onion, capers, oil, vinegar, salt and pepper; mix well.
Add drained and cooled beans and toss to combine. Serve immediately or chilled.