Pasta, White Bean And Tuna Salad
White Bean And Tuna Salad
Chicken, Chutney And White Bean Salad
Black & White Bean Salad



Pasta, White Bean And Tuna Salad

Serves 10. --Vegetables:--

2 (14 oz.) cans artichoke hearts,
packed in water
3/4 lb. green beans, blanched,
refreshed and drained
1 lb. beets, cooked or canned,
drained and sliced
2 tomatoes, sliced in wedges

--Pasta Mixtu--

1 lb. fusilli, penne or other short
pasta, cooked, rinsed and drained
1 lb. 3 oz. can white beans, drained
1 (9 3/4 oz.) can white beans, drained
1 (9 3/4 oz.) can chunk white tuna,
drained

--Vinaigrette:--

2 cup olive oil
1 cup fresh lemon juice
2 anchovies, rinsed and mashed
2 cloves garlic, peeled and minced
1/4 cup minced basil
2 tsp. salt
1 tsp. pepper

Whisk all vinaigrette ingredients together. Using half the vinaigrette
mixture, marinate the vegetables in separate bowls for at least 1 hour
before serving. To make pasta, stir together drained pasta, beans and tuna
and mix with a little olive oil to keep moist until ready to serve.
Immediately before serving, toss with the remaining vinaigrette. To serve,
place the pasta salad in the middle of 1 large or 2 medium platters.
Arrange the vegetables around and on top of it. Garnish with lemon slices.

White Bean And Tuna Salad

6 cup cooked white beans
3 (20 oz.) cans Cannellini beans
1 cup Vinaigrette sauce
1 cup finely chopped onion
2 (7 oz.) cans tuna, drained and
flaked
1 Tbsp. chopped basil
1/4 cup parsley
Additional oil-vinegar

Pour Vinaigrette sauce over beans and toss very lightly. Put the onions
and tuna on top of the beans. Sprinkle basil and parsley. Just before
serving add more oil if you like and toss lightly.


Vinagrette Sauce

1 tsp. Kosher salt
1/2 tsp. black pepper
1 1/2 to 2 Tbsp. wine vinegar
6 Tbsp. olive oil


Chicken, Chutney And White Bean Salad

1 cup Great Northern or other white
beans, cooked and drained
4 slices bacon, cooked and crumbled
3 Tbsp. olive oil
2 Tbsp. white vinegar
1 Tbsp. Dijon mustard
1 sm. onion, finely chopped
1 whole chicken breast, poached,
skinned, boned and cut into 1/2
inch cubes
1/2 tsp. salt or to taste
1/2 tsp. pepper
3 Tbsp. chopped fresh parsley
2 Romaine leaves, shredded
3 Tbsp. walnuts, chopped fine
1 Tbsp. minced fresh cilantro
3 Tbsp. mango chutney

Transfer beans to a glass or ceramic serving bowl and let cool. Add
remaining ingredients and toss. Chill covered for at least an hour before
serving. Serves 4 to 6.


Black & White Bean Salad

1 can sm. white beans
1 can sm. black beans
1 1/4 cup chopped tomatoes
3/4 cup diced sweet red pepper
3/4 cup diced sweet yellow pepper
3/4 cup thinly sliced green onions
3/4 cup commercial salsa
1/4 cup red wine vinegar
3 Tbsp. cilantro
1/4 tsp. salt
1/8 tsp. pepper
1 head shredded Romaine lettuce

Drain liquid from beans and wash in cold water; add chopped tomatoes,
peppers, green onions; stir gently to combine, set aside. Combine salsa,
vinegar, cilantro, salt and pepper in small bowl; stir with wire whisk
until well blended. Pour over bean mixture; toss gently. Make 1 day in
advance. Serve on top of shredded Romaine lettuce.


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