Suggested Recipes Kidney Bean Recipe
Tuna Nicoise Salad
1/2 pound fresh green beans (or frozen cut green beans, cooked)
1 head romaine lettuce, torn into bite-sized pieces
1 can (15.5 ounces) dark red kidney beans, drained and rinsed
1 can (6.5 ounces) solid white tuna packed in water, drained
1/2 to 1 green bell pepper, cut in thin strips
2-3 tomatoes, quartered
16-20 black olives
1 teaspoon Dijon mustard (or other brown mustard)
3 tablespoons red wine vinegar
1 clove garlic, minced
Salt and pepper to taste
9 tablespoons olive oil
1 tablespoon capers (optional)
Trim ends from green beans. In a large pot, bring 3 quarts water to a boil. Boil green beans until tender-crisp and bright green (about 7 minutes). Drain beans and place in a bowl of ice water to stop cooking and to chill.
Arrange lettuce on individual salad plates. Place navy beans and tuna in center of lettuce. Arrange green beans, green pepper strips and tomatoes around the navy beans and tuna. Decorate with olives.
For dressing, whisk mustard, vinegar, garlic, salt and pepper together in a small bowl, Gradually pour in oil in a fine stream, whisking constantly. Mix in capers if used. Adjust seasoning. (About half the dressing is used; remainder can be refrigerated, covered, up to one week. Whisk before using.) Drizzle about half the dressing over arranged salads.
Makes 4 to 6 servings.
Nutrition information per serving (using half the vinaigrette): 361 calories, 21 grams protein, 19 grams fat, 26 grams carbohydrate, 12 grams fiber, 30 milligrams cholesterol, 499 milligrams sodium
Note: Garnish with hard-cooked egg and thin red onion rings, if desired.