Two-Bean and Tuna Salad

• 3/4 pound green beans, trimmed
• 1 small red onion, cut in half and sliced in half-moons (optional)
• 2 5-ounce cans tuna (packed in water or olive oil), drained
• 1 1/2 cups cooked Good Mother Stallard, borlotti, pinto or white beans (if using canned beans, rinse)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped chives
• 2 teaspoons chopped fresh marjoram or sage
• 2 tablespoons sherry vinegar or red wine vinegar
• Salt to taste
• 1 garlic clove, minced or pureed
• 1 teaspoon Dijon mustard
• 2 tablespoons bean broth
• 6 tablespoons extra-virgin olive oil

1. Bring a medium-size pot of water to a boil and add salt to taste.
2. Blanch green beans for 4 minutes (5 minutes if beans are thick), until just tender.
3. Transfer to a bowl of cold water and drain.
4. (Alternatively, steam beans for 4 to 5 minutes).
5. Cut or break beans in half if very long.
6. Meanwhile, place sliced onion, if using, in a bowl and cover with cold water.
7. Soak 5 minutes.
8. Drain, rinse and drain again on paper towels.
9. Drain tuna and place in a salad bowl.
10. Break up with a fork.
11. Add cooked dried beans, green beans, onion and herbs.
12. Toss together.
13. In a small bowl or measuring cup, whisk together vinegar, salt, garlic, mustard and bean broth.
14. Whisk in olive oil.
15. Toss with tuna and bean mixture, and serve.

green beans, red onion, tuna, mother stallard, parsley, chives, fresh marjoram, sherry vinegar, salt, garlic, mustard, bean broth, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1016612 (may not work)