white bean salad with celery and mint (and sometimes tuna)

Name: white bean salad with celery and mint (and sometimes tuna)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters raw apple cider vinegar, preferably unpasteurized; 198 grams albacore tuna packed in oil or water (optional), flaked; 1 stalk celery, quartered; 355 milliliters chopped celery; 454 grams dried Great Northern or cannellini beans; 1 clove garlic, crushed; 1 2-inch piece kombu (if you have it); 1 Tbsp kosher salt; 355 milliliters loosely packed mint leaves, chopped; 1 medium onion, quartered; 1 teaspoons freshly ground pepper; 1 teaspoons raw honey; 1 teaspoon sea salt; 1 shallot, cut into thin half-moon slices ar ½ red onion, small dice; 177 milliliters unrefined, cold-pressed extra-virgin olive oil

White bean salad with celery and mint (and sometimes tuna) is a gluten free, dairy free, and pescatarian recipe with 8 servings. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 3g of fat, and a total of 260 calories. It works well as a side dish. 1 person found this recipe to be scrumptious and satisfying. If you have garlic, kombu, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse the beans and pick over for small stones or debris. Soak the beans in cold water overnight with a 2-inch piece of kombu.Discard the soaking liquid, and place the beans and the other ingredients for cooking them in a 6-quart pot.

Ingredients you will need

Beans

Kombu

Water

Equipment you will use

Pot

Add enough cold water to fill the pot half full. Bring to a boil. Simmer 1 to 1 hours, until the beans are tender. Turn off the heat, add the tablespoon of kosher salt and allow to cool in the cooking liquid.

Ingredients you will need

Kosher Salt