Bean and Tuna Salad
This traditional summer meal is perfect year round, and has a large number of variations depending on the vegetables added.
Basic Salad:
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
1 7-ounce can Italian tuna fish
4 tablespoons olive oil
salt to taste
freshly ground pepper to taste
2 tablespoons wine vinegar
Possible Additions:
1 firm (barely ripe) tomato
1 medium Spanish onion
2 celery stalks
1 small cucumber
1/2 green or red sweet pepper
more olive oil to taste
Drain the tuna, and put both the Randall Beans and tuna in a salad bowl. Add the olive oil, salt and pepper, and toss gently. Add the vinegar, and toss again. Serve with Italian bread.
If adding the summer vegetables, cut the tomato into quarters, sliver the onion, cut the celery and cucumber into very thin slices, and core the pepper and cut it into long, thin strips. Add to the beans and tuna with 1 or 2 more tablespoons of olive oil, a dash more salt, and 2 or 3 more twists of the pepper mill.