Anne’s Italian White Bean Salad

From the kitchen of: Anne Deaton

Many Italian dishes feature white beans (in soups, salads, pasta!). My daughter-in-law, Becca, who is a great cook and baker, introduced this to the family and it's now a favorite "go-to" for lunch or buffet.

Italian White Bean Salad

Makes 6-8 servings

Ingredients 

• 3 5-7ou chunk light tuna in oil, drain well, flake

• 1/2 of a red bell pepper

• 1 large celery stalk, peel, cut lengthwise, slice thin or dice small (or two medium size stalks)

• 1 medium shallot, dice small

• 1/2 cup fresh basil, torn small (or 1 tablespoon dried)

• 1/2 cup fresh flat leaf parsley, chopped (or 1 tablespoon dried)
  

• Dressing

  • 1/4 cup plus 1 tablespoon squeezed

  • 1/4 cup virgin olive oil

  • 1 Tablespoon Dijon Mustard

  • 1 19 ou can cannellini beans, rinse and drain well

  • Salt and pepper to taste
    

Instructions:

Mix all ingredients except Dressing and white beans in large bowl.

Whisk olive oil slowly into lemon juice to emulsify. Mix dressing with all ingredients EXCEPT white beans.

Gently fold in white beans. Gently mix well, salt & pepper to taste

Serve chilled.

Great luncheon plate. I like to serve over lettuce leaves flanked by petite carrots, cherry tomatoes, and fried artichoke hearts. Also a great buffet item.

Line bowl with lettuce leaves; garnish with some basil leaves in center.