So that in summer it is not difficult to eat legumes, I share the recipe for a rich and complete salad of white beans and tuna that will surely surprise you with its flavor and invite more than one to repeat even if they are not very fond of legumes…do you cheer up?
Ingredients to make Potatoand White Bean Salad:
- 1 can of cooked white beans (400 grams)
- 4 medium potatoes
- 1 can of prickly pear in oil
- 1 can of roasted red peppers (small)
- 2 eggs
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 splash of extra virgin olive oil
- 1 small onion
- 2 tomatoes
How to make Potato and White Bean Salad:
We will begin to prepare this potato and white bean salad by putting the beans in a colander and wash them well under running water to remove the liquid that preserves them. We let them drain.
On the other hand, peel the potatoes and cut them into small pieces. We put them in a saucepan, cover them with water and put them on the fire until they are soft but firm.
At the same time, we cook the eggs (we put them on the fire and when they start to boil we leave them for five to seven minutes, remove the hot water, cover them with cold water and after a few minutes we peel them and reserve).
Meanwhile, peel and chop the onion. We put it in a large bowl. Chop the roasted pepper and add it to the onion. Peel the tomatoes, chop them and add them to the salad bowl. Drain the can of tuna and put it in the bowl as well.
Trick: If instead of a salad of white beans and tuna you change it for crumbs of salted cod, it’s a delight!
Add the well-drained beans, the chopped egg and the freshly cooked and drained potatoes. Season with salt, black pepper, olive oil and a couple of tablespoons of the juice from the canned peppers. Mix well and let the potato and white bean salad rest.
In my opinion, this potato and white bean salad is tastier if it remains for at least a few hours in the fridge. We take it out ten minutes before serving, mix well and enjoy!
