Bean salad with tinned tuna

Ingredients:

• 1/4 cup of rice vinegar

• 4 tbsp of sweet white vinegar (I really recommend this brand!)

• 1/ 4 cup of good quality olive oil

• 2 tsp of fresh thyme leaves; picked off the stem

• 1/2 tsp of kosher salt

• 1/4 tsp of black pepper

• 1 large bulb of fennel (or two smaller ones); thinly sliced

• 1/2 red onion; thinly sliced

• ~ 2 1/2 cups of green beans; cut into 1 inch pieces

• 1 can of cannellini beans; drained and rinsed

• 1 can of chickpeas; drained and rinsed

• 1 cup of finely chopped herbs; combo of parsley, mint and dill to your liking

• Some sort of tinned or canned tuna of a high quality and flavor (I really recommend Tenorio’s Tuna Fillets in Olive Oil with Dried Tomato and Basil); flaked

To start, in a large bowl, whisk together the rice vinegar, sweet white vinegar, olive oil, thyme, salt and pepper until you have a nice dressing. Toss in your fennel and onion and set that aside to marinate while you prep the rest.

In a pot big enough for all of your green beans, bring some water with a big pinch of salt to a rolling boil. Add in your pieces of green beans and let cook for about 4 minutes. Drain immediately in a colander and rinse with cold water to stop the cooking. Pat your green bean pieces dry with a kitchen towel and set aside.

Into your large bowl (with the dressing and fennel and onions), add in your cannellini beans and chickpeas. Toss everything together. Add in your green beans, toss again. Add in all of your chopped herds and toss one more time!

Taste it to make sure there is enough salt and vinegar and adjust as needed!

Then there are two ways to add the tuna (1) flake your tuna directly into the salad, mix and serve or (2) serve the salad into bowls and top with flaked tuna.

This salad holds soooo nicely in the fridge and tastes better as it marinates but would recommend storing without the tuna if you plan to pre-make this.