Home Cooking Recipes
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Martha's Summer Night Salad

Ingredients:
1 can (15 oz) white beans or 2 cups cooked pasta
1 can (6 oz) tuna
1/2 cup chopped celery
1/2 cup chopped mild onion or scallions
1/2 cup frozen peas, thawed on counter, or more
1 tablespoon red wine vinegar
1/3 cup olive oil
1/4 cup cilantro leaves or radish slices, optional
1/4 cup parsley leaves
1/4 cup chopped fresh dill










Directions: Drain and rinse the beans well. If you don't have any cooked ahead pasta start with 1 cup uncooked. Drain the tuna or shrimp or chicken or use about 1 cup chopped leftover chicken. Combine the beans or pasta with the tuna, shrimp or chicken, breaking up tuna chuks. In a small bowl, whisk vinegar, olive oil, salt and pepper until well blended. Taste and add more salt, viengar or oil if the salad seems dry or flat. Serve on lettuce. You can extend the salad by garnishing with slices of hard cooked egg. Makes 2 to 4 servings.

Notes:

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All Aboard Harvest