When folks recall what they ate on their Italian vacations, they usually rave about an unforgettable plate of pasta, tears-of-joy-evoking pizza, or a bottle of wine that made them need to purchase a winery in Tuscany.
Salad is not normally on the checklist, however I had one of the crucial surprisingly tasty salads of my life at slightly sidewalk café in Ravenna, Italy, greater than a decade in the past, and I have been making it ever since.
Learn on for the four-ingredient, white-bean salad recipe.
The elements should not work collectively, however they completely do
When the dish was first introduced to me, I assumed it was odd and unappealing — till I tasted it.
The unlikely mixture of white beans, corn, tuna, and onion was remarkably scrumptious. With extra-virgin olive oil, balsamic vinegar, salt, and pepper as the only dressing, this salad completely sang to me.
These unusual elements (not even that visually interesting, actually) yielded such a satisfying mixture of candy, salty, acidic, and umami flavors, balanced by the bottom of beans and olive oil.
I like that I could make this salad from pantry ingredients, that means it is low cost and I normally have all of the gadgets readily available. It is also ridiculously simple to make.
I created this salad from reminiscence, and I’ve by no means seen a recipe precisely prefer it anyplace. Most white-bean-and-tuna salads appear to omit the corn, however it’s actually the game-changer on this combine.
In the event you do select to omit an ingredient, make it the tuna. Protecting it in makes this a extra substantial entrée salad, however it tastes simply high-quality with out it for a vegetarian model.
There are some things to remember earlier than making the salad
The next measurements make sufficient salad for 4 to 6 folks. If you wish to double or cut back the recipe, it really works out to roughly 2:1 ratios for beans to corn and beans to tuna.
I like uncooked onion as a background taste, so I do not use an excessive amount of of it and maintain it finely chopped. In the event you like a robust onion taste although, think about including extra, dicing it larger, or putting thinly sliced rings of white or purple onion excessive of the salad earlier than serving.
The additional-virgin olive oil, balsamic, salt, and pepper are all to style, however I discover equal quantities of oil and vinegar work finest.
The elements are primary, and also you might need most of them readily available
- 15-ounce can (about 1 1/2 cups) of white beans (cannellini beans work finest, however you’ll be able to sub for Nice Northern beans)
- 8-ounce can (about 3/4 cup) of candy corn
- 5-ounce can (about 3/4 cup) of white tuna (packed in water, not oil)
- 1/4 cup of white onion, finely chopped
Dressing elements (all to style):
- Further-virgin olive oil (EVOO)
- Balsamic vinegar
- Black pepper
Combining the elements is simple and fast
Drain the liquid from the beans and rinse them in a colander, then drain the liquid from each the corn and the tuna.
With a fork, flake the tuna into small items.
Mix the beans, corn, tuna, and chopped onion in a medium-sized mixing or serving bowl, and stir gently so you do not mash the beans.
Combine the gadgets so that they are evenly distributed, then add the vinegar and EVOO in roughly equal quantities.
Season every little thing with salt and pepper to style.
You could possibly serve this with out dressing it and let your tablemates add their very own, however I discover folks have a tendency to carry again on both the vinegar or the oil, and this actually requires a steadiness of each.
This salad will stay fresh in the fridge for a few days, after which the onion taste permeates a bit an excessive amount of.
Make sure you retailer it in an hermetic container to protect the flavors and to maintain your fridge from smelling like tuna and onion.