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Tuna, Bean and Vegetable Salad
Ingredients (8 servings)
250 gr. (8.8 oz.)
 Mayo Coba Peruano Beans (or other favorite pre-cooked dried beans)
1
 Stalk celery, minced (the inside, lighter colored stalks are best)
5-8
 Pimiento-stuffed mammoth green olives, minced
2
 Small sweet red and yellow bell peppers, minced
200 gr. (7 oz.)
 Can of tuna in water
•
 Sea salt and extra virgin olive oil (EVOO) to taste
Preparation
•
 Assemble all ingredients, mix thoroughly and serve.
Tuna and Bean Salad - step 1: image 1 of 3
Tuna and Bean Salad - step 2: image 2 of 3
Tuna and Bean Salad: image 3 of 3
Click on the images above to see larger pictures
Comments
•
 Conserve in fridge in a sealed glass jar.
•
 Herb-flavored EVOO may be used to add extra flavor.
•
 Freshly squeezed lemon, lime, or Spike Original Magic may be added to taste.
•
 Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food.
•
 It is important to sterilize the long-term storage jars with boiling water and putting them in a warm oven to dry, or wash them in a dishwasher before using them.
Wine and Beverage Pairing
•
 Soave Classico DOC, Fior Fiore Ansonica, or Falanghina Pompeiano.


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    June 21, 2010
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