My sons are in a Lego phase.
My husband’s in a rowing phase.
And, my friends, I am in a Cannellini bean phase. I know, it’s sort of funny. The rowing, that is.
I’m really having fun experimenting with these super delicious beans.
Cooking dried beans is the perfect weekend cooking project! Cook a ton of them and then you’ll have them at the ready for all sorts of recipes! I love that.
First up: Cannellini Bean-Tuna Salad with Lemon Caper Balsamic Vinaigrette. It’s absolutely bursting with warm, delicious flavors, and it’s so yummy for a fantastic lunch, brunch or dinner dish! Oh, yay!
Up to 6 hours and at least 15 minutes ahead: combine everything except the oil, vinegar, lemon juice, salt and pepper.
At serving time: Add the dressing to the salad.
Like most salads, this is best when prepared as close to serving time as possible.