Soak the beans and cook them. After 20 minutes, add about 1 tablespoon salt. Cook until the beans are tender but still firm, about 30 minutes. Drain the beans and transfer them to a large bowl. Add the olive oil and toss until the beans are coated. Add the celery, onion, tuna, tomato, parsley, and lemon juice. Season to taste with salt and pepper, and toss to mix. Let the salad stand at room temperature for 30 minutes to 1 hour before serving. The salad may be made up to 1 day ahead. Bring to room temperature 30 minutes before serving and check the seasoning. Blue Collar Food: Easy Home Cooking for Hardworking People by Two Really Nice Guys by Chris Styler and Bill Hodge (William Morrow and Company, Incup, copyright 1994 by Christopher Styler and William Hodge). Recipe by: Good Morning America
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 61 (82%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 159.6mg||6 %|
|Potassium 96.9mg||3 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4g|
|Protein 0.4g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 74
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