#notcontest Tuna and White Bean Salad
One of my favorite, easy any night standbys that can be adapted according to what you have on hand. The basic formula is cooked white beans, good canned tuna, vegetable, acid, salt
Tonight, this is what I used:
Cooked Rancho Gordo Corona beans, olive oil packed tuna, mizuna (torn), leftover mint-Italian parsley salsa verde (mint, Italian parsley, anchovy, red wine vinegar, garlic, olive oil, lemon juice to taste) to which I added minced baby celery from my CSA box and minced preserved lemon. Gently fold all ingredients together. Taste for acid and salt. Top with freshly ground black pepper. Enjoy.