CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Beans, Salad, Sf chronicl |
4 |
Servings |
INGREDIENTS
2 |
c |
Cannellini Beans Master Recipe |
6 |
oz |
Tuna; canned, drained |
1/2 |
|
Small red onion; finely chopped |
3 |
tb |
Red wine vinegar |
2 |
tb |
Olive oil |
1 |
tb |
Fresh parsley; chopped |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS
MASTER RECIPE.
Combine all ingredients and divide among 4 salad plates.
NOTES : Serve with crusty bread.
Recipe by: SF Chronicle; Dec. 17, 1997 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #984 by Judi Moseley <judi@moseleygroup.com>
on Jan 4, 1998
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