Salad with Evia’s white beans, tuna and vegetables
Neatly wash the beans.
Add the beans in a pot and then add 3 liters of cold water.
Turn the heat at maximum and let the beans boil for roughly 1 hour, depending on the beans you have. Once they are ready, strain and cool them under cold flowing water.
Next, prepare the rest of the vegetables and add them in a big bowl.
Add the beans and the tuna in the bowl.
Slightly wet the rusks, break them into chunk pieces and add them in the bowl.
Next add the olive oil, the zest and the lemon juice and mix well.
Next, season with salt and pepper and spice with paprika and oregano.
Serve in a shallow utensil of your liking.
- The necessary time I give you to boil the beans is the one for the specific beans, the Mantoudi beans.
- It would be wise to keep the salad in the fridge in order to thicken the flavors.
- You can keep it in the fridge for 2-3 days.