Bean salad with tuna

Ingredients for 4 servings:

• 200 g beans, white, dried
• n. B. water
• 1 bay leaf
• 3 garlic cloves, peeled
• 200 g beans (princess beans), green
• salt water
• 2 onions, red
• 300 g tuna in oil
• 3 tbsp vinegar (wine vinegar)
• 1 tsp mustard
• Sugar
• Salt and pepper from the mill
• 6 tbsp olive oil
• 2 tbsp parsley or basil, finely chopped
• 2 tomatoes, if desired
• 2 anchovy fillets, if desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

not only a hit in Italy, with green and white beans

Soak the white beans in plenty of water overnight. The next day, rinse them and cook covered with 1 liter of water, the bay leaf, and 2 chopped garlic cloves for about 1 1/2 hours. Then drain and let cool. Trim the green beans, trim the ends, and cook in plenty of boiling salted water for about 8 minutes until al dente. Then rinse with cold water and drain. Peel the onions, halve them, and slice them into thin rings. Drain the tuna in a sieve and cut it into large pieces. For the dressing, combine the vinegar with the mustard, sugar, salt, and pepper, and gradually whisk in the oil. Press in the remaining garlic clove. Mix the white and green beans, onions, and tuna together. Pour the dressing over the beans, sprinkle with the parsley, stir thoroughly, and let it stand for a while before serving. Tip: The salad will get more flavor if you add two chopped tomatoes and two chopped anchovy fillets. Fresh basil instead of parsley also tastes delicious.