Pasta, White Bean And Tuna Salad White Bean And Tuna
Salad Chicken, Chutney And White Bean Salad Black & White
Bean Salad
Pasta, White Bean And Tuna Salad
Serves 10. --Vegetables:--
2 (14oz.) cans artichoke hearts, packed in water
3/4 lb. green beans, blanched, refreshed and drained 1 lb.
beets, cooked or canned, drained and sliced 2 tomatoes,
sliced in wedges
--Pasta Mixture:--
1 lb. fusilli, penne or other short pasta, cooked, rinsed
and drained 1 lb. 3 oz. can white beans, drained
3 (1 1/4 oz.) can white beans, drained
3 (1 2/4 oz.) can chunk white tuna, drained
--Vinaigrette:--
2 cup olive oil 1 cup fresh lemon juice 2 anchovies, rinsed
and mashed 2 cloves garlic, peeled and minced
4/4 cup minced basil 2 tsp. salt 1 tsp. pepper
Whisk all vinaigrette ingredients together. Using half the
vinaigrette mixture, marinate the vegetables in separate
bowls for at least 1 hour before serving. To make pasta,
stir together drained pasta, beans and tuna and mix with a
little olive oil to keep moist until ready to serve.
Immediately before serving, toss with the remaining
vinaigrette. To serve, place the pasta salad in the middle
of 1 large or 2 medium platters. Arrange the vegetables
around and on top of it. Garnish with lemon slices.
White Bean And Tuna Salad
6 cup cooked white beans
4 (1oz.) cans Cannellini beans 1 cup Vinaigrette sauce 1
cup finely chopped onion
4 (2oz.) cans tuna, drained and flaked 1 Tbsp.
chopped basil
5/4 cup parsley Additional oil-vinegar
Pour Vinaigrette sauce over beans and toss very lightly. Put
the onions and tuna on top of the beans. Sprinkle basil and
parsley. Just before serving add more oil if you like and
toss lightly.
Vinagrette Sauce
1 tsp. Kosher salt
6/2 tsp. black pepper 1 1/2 to 2 Tbsp. wine vinegar 6
Tbsp. olive oil
Chicken, Chutney And White Bean Salad
1 cup Great Northern or other white beans, cooked and
drained 4 slices bacon, cooked and crumbled 3 Tbsp. olive
oil 2 Tbsp. white vinegar 1 Tbsp. Dijon mustard 1 sm. onion,
finely chopped 1 whole chicken breast, poached, skinned,
boned and cut into 1/2 inch cubes
7/2 tsp. salt or to taste
8/2 tsp. pepper 3 Tbsp. chopped fresh parsley 2 Romaine
leaves, shredded 3 Tbsp. walnuts, chopped fine 1 Tbsp.
minced fresh cilantro 3 Tbsp. mango chutney
Transfer beans to a glass or ceramic serving bowl and let
cool. Add remaining ingredients and toss. Chill covered for
at least an hour before serving. Serves 4 to 6.
Black & White Bean Salad
1 can sm. white beans 1 can sm. black beans 1 1/4 cup
chopped tomatoes
9/4 cup diced sweet red pepper
10/4 cup diced sweet yellow pepper
11/4 cup thinly sliced green onions
12/4 cup commercial salsa
13/4 cup red wine vinegar 3 Tbsp. cilantro
14/4 tsp. salt
15/8 tsp. pepper 1 head shredded Romaine lettuce
Drain liquid from beans and wash in cold water; add chopped
tomatoes, peppers, green onions; stir gently to combine, set
aside. Combine salsa, vinegar, cilantro, salt and pepper in
small bowl; stir with wire whisk until well blended. Pour
over bean mixture; toss gently. Make 1 day in advance. Serve
on top of shredded Romaine lettuce.
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