Susie Csorsz Brown
White Bean, Roasted Carrots and Tuna Salad
One can never go wrong with beans, but here, beans and roasty carrots and tuna mix together for one heck of a tasty salad.
I love Rancho Gordo beans, and made this with some gigantes I just received from there. You could definitely use canned beans, and whatever type you like best.
Serve this on top of salad, or with crusty bread, or just a big bowl of it while enjoying a good book.
White Bean, Roasted Carrot and Tuna Salad
Yield: 6 servings
2 pound carrots, peeled, sliced 1/4 inch thick
Salt and pepper
1 garlic clove, smashed
2 tablespoon red wine vinegar
2 T lemon juice
1 T dijon mustard
1 tsp maple syrup
4 T olive oil
Salt and pepper
3 cups (1 pound 6 ounces; 625g) cooked dry white beans, drained, or two (15-ounce; 425g) cans white beans, drained
4 cans olive oil-packed tuna, mostly drained and gently flaked into 2-inch pieces
1/2 cup chopped fresh parsley leaves and tender stems
2 avocados, cut into 1/2-inch cubes
1. Heat oven to 375. Toss carrot slices, olive oil and salt and pepper to combine, and spread on a baking sheet, in mostly one layer. Bake in heated oven 30 to 45 minutes, or until nicely browned and roasty.
2. In a small bowl, combine the garlic, vinegar, lemon juice, dijon, maple syrup, salt and pepper. Whisk in olive oil. Set aside.
3. Meanwhile, combine beans and tuna in a large bowl. Once carrots are roasted, add to bowl with beans. Mix well to combine. Add parsley, and mix well. Carefully add the cubes of avocado, mixing gently to combine.
4. Drizzle the bean mixture with the dressing. Gently toss salad to evenly coat with dressing, taking care not to crush the avocado, tuna or beans in the process. Season to taste with salt and pepper. Divide salad between individual serving plates or one large serving platter, drizzle lightly with olive oil and a splash of vinegar, and serve. Enjoy!