White beans dressed in vinaigrette served with tuna is a popular, hot-weather salad in most of Spain. Simple to prepare, ensalada de alubias is a Spanish dish that has influenced similar dishes worldwide. While tuna and anchovies are common ingredients, a vegetarian version of the salad can be made without either.
Recipe Servings: 4
Prep Time
10 minutes
+ 25 minutes resting
+ 25 minutes resting
Cook Time
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup olive oil
- 2 Tbsp wine vinegar
- Salt, to taste
- 2 lbs white beans, cooked and drained
- 2 tomatoes, peeled, deseeded, and chopped
- 1 green pepper, deseeded and chopped
- 1 onion, chopped
- 7 oz tuna, cooked and flaked
- 2 oz oil-packed anchovies
- 2 oz oil-cured black olives, pitted and halved
- 2 hard boiled eggs, sliced
Directions
- Whisk together oil, vinegar, and salt in small bowl.
- In large bowl, combine all remaining ingredients and toss well.
- Pour dressing over salad and toss to coat.
- Chill before serving.
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