White Bean and Tuna Salad

• 5 oz. Great Northern
• baby lima beans
• Kosher salt
• 2 tbsp. olive oil
• 1/2 cup thinly sliced celery, including leaves
• 1/3 cup very thinly sliced red onion
• 1 can (6-1/8 oz.) albacore tuna, packed in olive oil
• 1 sm. ripe tomato, cored and diced
• 2 tbsp. finely chopped fresh parsley
• 2 tbsp. fresh lemon juice
• Freshly ground black pepper

1. Soak the beans and cook them.
2. After 20 minutes, add about 1 tbsp.
3. salt.
4. Cook until the beans are tender but still firm, approximately 30 minutes.
5. Drain the beans and transfer them to a large bowl.
6. Add the olive oil and toss until the beans are coated.
7. Add the celery, onion, tuna, tomato, parsley, and lemon juice.
8. Season to taste with salt and pepper, and toss to mix.
9. Let the salad stand at room temperature for 30 minutes to 1 hour before serving.
10. The salad may be made up to 1 day ahead.
11. Bring to room temperature 30 minutes before serving and check the seasoning.

great northern, baby lima beans, kosher salt, olive oil, celery, very, olive oil, tomato, parsley, lemon juice, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/4388 (may not work)