{"id":60397,"date":"2015-01-14T12:23:37","date_gmt":"2015-01-14T11:23:37","guid":{"rendered":"https:\/\/ellerepublic.de\/mediterraner-thunfischsalat-mit-weissen-bohnen\/"},"modified":"2020-06-05T16:57:39","modified_gmt":"2020-06-05T14:57:39","slug":"tuna-and-white-bean-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/tuna-and-white-bean-salad\/","title":{"rendered":"Mediterranean Tuna and White Bean Salad"},"content":{"rendered":"

Inspired by a salad I recently enjoyed at Vapiano, this Mediterranean tuna and white bean salad is bursting with healthy, light flavors\u2014from the fresh parsley and mint, to the crisp celery, red and green onions, and peppery arugula. Together with big, creamy butter beans and tuna, it\u2019s rich in protein and fiber. It\u2019s a complete meal delivering pure goodness and is an ideal make ahead salad for your busiest days!<\/p>\n

Being the major bean snob that I am, without question, I prefer dried beans over canned ones. I\u2019d even go so far to say that I won\u2019t eat canned ones. So I am willing to take the time to soak and cook them every single time I want to use them in a recipe. The only thing requiring when preparing beans is a little extra foresight.<\/p>\n

\"Mediterranean<\/a><\/p>\n

Cooking with dried beans<\/h2>\n

The easiest way is to just put tomorrow night\u2019s beans into a big bowl of water with a ratio of at least 3 cups water per 1 cup dried beans (will yield you about 2 1\/2 cups cooked) before you go to bed. This will give you faster cooking beans the next day. I always make extra and store them in the refrigerator in the remaining cooking liquid along with a splash of olive oil and a dash of salt. They keep for up to 5 days this way.<\/p>\n

<\/div>
\n \n
\n
\"Mediterranean<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Mediterranean Tuna and White Bean Salad<\/h2>
<\/div>\n