How to Make Tuna-Bean Salad Like My Grandmother
by Patsy R. Brumfield
The Southfacin’ Cook
NEW ORLEANS – Here I am dog-sitting for my daughter and son-in-law and thinking about summertime, although here it’s a nice spring-like day, a bit ahead of my usual Jackson, MS environs.
I have no idea where Tuna-Bean Salad originated, but my half-French grandmother, the beautiful and willful Rosalie Denio Dial, made it part of our warm-weather enjoyment.
It’s a terrific cold-lunch favorite as stuffing for a juicy, ripe red tomato, atop crisp sliced cucumbers or just plain ole crackers. I love to make it for my sister or daughter because it reminds us of our mother/grandmother, Betty Dial Brumfield.
Make your own food memory with this Tuna-Bean Salad.
TUNA-BEAN SALAD
Serves: 6
Time: 20 mins to prep. 1 hour to chill
Difficulty: easy
EQUIPMENT: Chopping board, chef’s knife, large mixing bowl, measuring equipment, foil or plastic wrap, mixing spoon, colander.
INGREDIENTS
1 11-oz. package tuna packed in water
2 bundles green onions, chopped finely
5 stalks celery, chopped finely
2 Tablespoons chopped garlic (adjust to your taste – I like a lot)
1 teaspoon salt
½ teaspoon pepper
½ cup olive oil
¼ cup white vinegar
1 lemon, zested and juiced
2 cans dark-red kidney beans, drained and rinsed
LET’S GET STARTED
In mixing bowl, combine olive oil, vinegar, garlic, lemon juice/zest, salt/pepper and tuna. Add chopped celery and green onions. Combine well.
In the sink, pour canned beans into a colander and rinse away liquid. Drain. Add beans to tuna mixture.
Taste for more salt, pepper or garlic, Cover with foil or plastic wrap and let mixture meld in the refrigerator for at least an hour before you serve it. Let the garlic get at home.
Serve to stuff juicy, red tomatoes or on a lettuce leaf with sliced cucumbers. I also like it in a cereal bowl to spoon atop crisp saltines, which is a little messy but so good.
Mississippi River at New Orleans
Photos: Patsy R. Brumfield
Related Posts
