tuna & beans

This is another simple summer salad. I am a bean lover, and I am the type who likes to buy them dried and then steep them over night and let them cook instead of buying them in a tin. But if you don't have the time or patience then tinned will also do nicely especially if you buy biological as they tend (in my opinion) to be less broken and busted.

This is heavenly to serve with a toasted bread which has been scraped with halved garlic clove and drizzle with olive oil to create a type of garlic bread. 

All you need for this salad you can use any type of beans, I used a mix of kidney, large white beans ( I don't know their official name) and edamame (only because I had these at home already cooked). You could even get away with using only 1 bean type.

ingredients:
1 dl white beans
1 dl kidney beans
1 dl edamame
1/2 spring onion
few sprigs of parsley leaves
salt & pepper
drizzle of extra virgin olive oil

1. If you use dried beans you need to soak them over night and then cook them till they are soft, this depends on the size of the beans. If you use tinned drain them and rinse in a strainer. Place the beans in a bowl.
2. Slice the spring onion, using the top half of the onion (the dark green top bit), add to the bowl. 
3. Chop the parsley and sprinkle over the top of the beans. 
4. Drizzle olive oil, mix. 
5. Season with salt & pepper to taste. 

Serve the salad with a slice of garlic toast (halve a garlic clove and rub it over the tope of the toast).