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Servings: 2 Prep time: 20minutes
Fresh Cranberry Bean & Tuna Salad
This Fresh Cranberry Bean & Tuna Salad is a classic salad to make in the late summer when the first cranberry beans, start to show up at the Farmers’ Market. Other times of the year you can use dried cranberries, just soak them overnight before using.
It’s easy to make, and if you cook the beans ahead of time, you can put this together in minutes. Raw cranberry beans fresh out of the pod are gorgeous, marbled with white and dark pink. Like all beans, they can’t be eaten raw, they must be cooked. Although cooking takes away their pretty markings, it doesn’t take away their creamy, nutty taste.
2. While the beans are cooling, mix together the shallots, parsley, mint, and oil, and vinegar in a bowl. Season to taste.
3. Drain the tuna if water packed and break it up into pieces. Tip the beans and tuna into the bowl with the dressing. Gently mix together until the beans and tuna are coated, taking care not to break up the beans.
4. Let the salad sit for an hour in a cool place for the flavors to develop. Serve!
Ann’s Tips and Tricks
If it’s hot and you don’t want to cook, use canned beans. Drain a can of cannelini or pinto beans and rinse them well. Mix them together with the tuna and herbs in step 3.
Many beans are toxic to some degree when raw, and some, like kidney beans, are very poisonous indeed. 10 minutes of cooking makes them all safe, so don’t take the risk, cook them.
When you buy canned tuna, always try to buy sustainably fished, trolled, or pole and line caught fish. Look for US caught Albacore and Tongol tunas. Wild Planet tuna is a good brand to buy.