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Large White Bean, Tuna and Spinach Salad - white lima beans

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white lima beans water onion garlic bay leaf sage salt water baby spinach sherry vinegar lemon juice mustard extra-virgin olive oil flat leaf chives red onion
Viewed: 58 - Published at: 8 years ago

Ingredients

  • 1 cup large white lima beans
  • 1 quart water
  • 1 onion, cut in half
  • 2 garlic cloves, crushed, plus 1 small garlic clove, minced or pureed
  • 1 bay leaf
  • 2 fresh sage leaves
  • Salt to taste
  • 1 5-ounce can water-packed light tuna, drained
  • 1 bunch spinach, stemmed, leaves washed and dried, or 1 6-ounce bag baby spinach
  • 1 tablespoon sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped flat-leaf parsley and mint
  • 1 tablespoon chopped chives
  • Sliced red onion and black olives

Method

  • Rinse the beans and combine with the water in a soup pot.
  • Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves.
  • Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans).
  • Remove from the heat.
  • Set a colander over a bowl and drain the beans.
  • Discard the bay leaf, onion, garlic cloves and sage.
  • Some of the beans will have slipped out of their skins and fallen apart, but most should be intact.
  • The broth can be used for a soup or pasta sauce.
  • Meanwhile, prepare the spinach and the dressing.
  • Whisk together the vinegar, lemon juice, minced or pureed garlic, salt to taste and the olive oil.
  • In a large bowl, gently toss together the beans and the tuna.
  • Dont worry if some of the lima beans fall apart.
  • Add the mint, half the chives and half the dressing and toss again.
  • Season to taste with salt and pepper.
  • Toss the spinach with the remaining dressing.
  • Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top.
  • Garnish with red onions and black olives if desired, and serve.

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