a recipe from a moper for a white bean salad
Thu 30th, Jan, 2014
Hello from me! Since the accident, after the initial craving for the oddest of comfort foods, hello chip butty, we’ve been making lots of healthy soups, salads and veggies and lovely friends have also delivered a few comforting soups (even though the weather has been a hottie) and meals too…and this comforting recipe has been loving us and in my slow cooker a few times….we’ve also been seriously into beans and with more time on my hands at home with an exceedingly clean house, I’ve had a bit of time experimenting with a few different bean combos…more to come soon, this one is an oldie and a goodie and couldn’t be easier…
I’ve enjoyed using beans for a few years now, once I got into them I really got into them…before that I would read about them and their wonderful-ness I would think, really, really? Like really how do they slot in to my every day cooking? But now lentils, kidney beans (have perfected a mean vegetarian bean chilli recipe now, it’s taken a while but good for our meatless days), flageolot, black beans (super love a black bean soup), cannellini and my fave chickpeas, are a big part of our diet…the best thing about beans is how easy and budget friendly they are, they might be a super-food, and of course that is important but for me having something healthy and easy is paramount….if you have a can in the pantry they are soooo simple to help in that oh my goodness what the heck am I going to do for the lunch boxes/dinner/quick lunch conundrum that seems to plague me often…other good stuff is they are low GI and fill you up…
…what I didn’t realise before craving cannellini and the like the last few weeks though, is that they are also super-charged with anti-oxidants and are de-toxifying, I’m a big believer in your body letting you know what it needs (that’s why I get in the bath with a Limoncello right?) and I believe beans were calling us this last three weeks! I’m also thinking and wondering now if the healthy recipes, beans and veggies may be the reason why we are healing (not including my heart lol) more quickly than it was thought…
Really though, for anything to work in feeding time at the zoo in this house, it has to be real-girl, in that it’s easy, friendly on the pocket, tastes good and doesn’t require a trip to any fancy deli to purchase it…you can tell me til you are blue in the face the healthy properties of a powder from the root of an ancient tree in Outer Mongolia but if it tastes disgusting, costs a fortune and just doesn’t fit in with our lifestyle, ain’t gonna happen.
Anyway I’m rambling about beans for some reason, I’m guess it’s helping me and stops me from moping, I am Queen of Moping at the moment…yes I have added Moping to my list of skills, I am not only Queen of White Paint any longer, nup moping be the thing I’m doing…I’ve been told that it’s quite ‘normal’ to mope after a trauma, the thing is no-one else in this old cottage is moping but me…I could earn a blooming gold medal in moping, my chin is about dragging along the ground as I walk around…so talking about beans is better than moping right?
So this is a really simple bean salad (I eyeball it mostly so it’s not really a recipe, I’ve just listed what I use and how it goes but really it’s add and taste if you know what I mean) we do which is almost store-cupboard, especially if you include your herb garden as your store-cupboard, I’ve always got a bunch of parsley growing, always got a random onion in the fridge and rarely without a half alive half dead lemon lurking somewhere about my person – so for me this is store-cupboard…I’ve been making this for years and years ever since I was much sprightlier and when a can of cannellini beans back in the day was the height of Mediterranean chic, at least in my eyes…(oh and while we are talking healthy salads for lunches and lunch boxes click here to have a look at my easy gluten free quinoa and rice salad )
White Bean and Tuna Lemon Salad
2 cans cannellini beans drained (or beans of choice, white beans are good here, chickpeas work too)
1 large can of tuna in oil (or tuna in water if you like)
2 cloves garlic very finely chopped (we love garlic you might only prefer one clove)
juice of 1/2 lemon
1 bunch parsley finely chopped
1 – 2 tbsp capers (leave out if you don’t like, I love the flavour & always have a little jar in the fridge door)
2 tbsp olive oil (I use the oil from the tuna)
3 spring onions or about a third small onion finely sliced
salt and pepper
Add beans, tuna, garlic, capers, garlic, spring onions to a bowl and mix to combine, dress with olive oil, lemon and lots of salt and pepper.
If you have a can of beans and tuna in your life and you are wondering what to do with them, this may be your answer my friends…may well stop you from moping too ;-) this is the anti-moping bean salad, hahaha
p.s. thanking you all again so much for the support over the last few weeks, I am so grateful…if you have emailed me I am still ploughing through my inbox, thank you so much for sending me kind words I am trying to get back to everyone xxo
p.p.s you may be experiencing a few issues with the spacing, font etc with this blog, sorry about that if you are, the new design is coming soon (it’s been rolling along being fixed behind the scenes while I’ve been away) so I’m hoping things will be ironed out and all better on here very soon x