INGREDIENTS
1 CUP large white lima beans
1 QT water
1 onion, cut in half
2 garlic cloves, crushed,
plus 1 small garlic clove, minced
1 bay leaf
2 fresh sage leaves
Salt to taste
1 5-oz. can tuna, drained
1 6-oz. bag baby spinach
1 TBSP sherry vinegar
1 TBSP fresh lemon juice
½ TSP Dijon mustard
6 TBSP extra virgin olive oil
2 TBSP finely chopped flat-leaf parsley
1 TBSP chopped chives
STEPS
1. Rinse the beans and combine with the water in a pot. Add onion, crushed garlic cloves, bay leaf and 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 and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. The broth can be used for a soup or pasta sauce.2. Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.
3. In a large bowl, gently toss together the beans and the tuna. Add the parsley, half the chives and half the dressing and toss again. Season to taste with salt and pepper.
4. 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.
TIPS
1. Advance preparation: The cooked beans will keep for about 3 days in the refrigerator. The salad can be prepared through Step 3 a couple of hours before serving.Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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