Haricot Bean Salad with White Tuna

Alubias en ensalada con Bonito del Norte

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Serves 4:
–  Two 220 g jars of Ortiz White tuna in Olive Oil
– 400 g cooked haricot beans
– 4 tomatoes, peeled and seeds removed
– 1 green pepper
– 50 g black olives, stones removed
– 100 g chopped onion

For the vinaigrette:
– 2 tbsp red pepper juice
– 1 tbsp white wine vinegar
– A pinch of salt and pepper


In a bowl, mix the haricot beans, tomato, diced green peppers, chopped onion and black olives. Season to your taste and dress with the vinaigrette. Drain the White tuna, reserving the oil. Serve by dividing the bean mixture onto four plates, placing the pieces of White tuna on top. Dress with the reserved olive oil and garnish with chives. For the vinaigrette: Mix the pepper juice, vinegar, salt and pepper. Cook the mixture on a low heat until it has a syrupy texture.