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Mediterranean Bean Salad
This hearty Mediterranean bean salad combines tender scratch-cooked navy beans with flaky tuna and crisp vegetables. A bright dressing of extra virgin olive oil, fresh lemon juice, and tarragon brings the simple ingredients together. It makes a satisfying make-ahead lunch or a light dinner on warm evenings. The contrast between the creamy beans, crunchy cucumbers, and savory tuna creates a perfectly balanced bowl.
Ingredients
- 1 cup navy beans
- 1 (6-ounce) can drained tongol tuna, broken into chunks
- 1 finely chopped small onion
- ½ peeled thinly sliced medium cucumber
- 2 crushed garlic cloves
- 2 tablespoons dried parsley
- ½ teaspoon tarragon
- 2 teaspoons Celtic salt
- ½ teaspoon freshly ground pepper
- ½ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- 1Put the navy beans in a saucepan and pour in enough water to submerge them completely. Set the pan over high heat and bring the water to a rapid boil.
- 2Put the lid on the pan, take it off the heat, and let the beans soak for 1 hour before draining the water.
- 3Return the drained beans to the saucepan and cover them with fresh water. Place over high heat and bring to a boil once more.
- 4Turn the heat down to low, cover the pan, and let the beans simmer for 1 1/2 hours until they are completely tender. Drain the cooking liquid.
- 5Transfer the warm beans to a glass or ceramic bowl and set them aside to cool to room temperature.
- 6Once the beans are cool, mix in the chunks of tuna, chopped onion, sliced cucumber, crushed garlic, dried parsley, tarragon, salt, pepper, olive oil, and lemon juice.
- 7Stir the mixture gently to combine the ingredients without crushing the tender beans.
- 8Place the salad in the refrigerator to chill thoroughly before serving.