Remember that saying “Beans, beans are good for the heart, the more you eat the more you fart?” Well, I used to sing that to my kids and my husband, every time I made this Borlotti Bean Salad or any beans for that matter.
Being far away from home I would try to bring a little bit of my life as a Canadian to my daughters and my husband, even if it meant singing silly little songs or even reading The Cat in the hat, (as a kid that was always my favourite).
Making my Mom’s special Thick Peanut Butter Chocolate Chip Cookies, a Delicious Coffee Cake or even a over the top Chocolate Layer Cake with Buttercream Frosting didn’t hurt either.
But now, living in Italy and learning to cook and eating Italian Food I have added a lot of special food to my list, including this fast and easy and I have to say amazing Borlotti Bean Salad. Everybody will love this one.
Easy Borlotti Bean Salad
Seriously, this is probably one of the tastiest and most hearty bean salads ever. This salad is great either served warm, room temperature or even cold just out of the fridge.
This is one of those things that I pull out of the fridge as leftovers for dinner and I eat half of it as I’m setting the table and then I think “hell, now what?”
It’s almost gone! I make this Bean Salad all year round, it even makes a great appetizer. But however you serve it, appetizer or main course, I am sure you will love it. Buon Appetito!
Easy Borlotti Bean Salad
Ingredients
- 1 1/4 cups dried borlotti beans 225 grams
- 1 celery stalk chopped
- 1 small onion chopped
- 2 small cans flaked tuna 160 grams
- 1/2 teaspoon salt 2 grams
- 3 tablespoons olive oil 40 grams
- 1/4 - 1/2 grams bean juice 57 to 115, liquid left in the pot after beans are cooked
Instructions
- The dried beans have to be soaked for at least 8 hours, so the night before soak beans in a large bowl of water, (then after the 8 hours drain and rinse). In a medium pot add beans and cover with water to 1 inch (2.5 centimeters) from the top. Cover and cook on high heat till boiling, once boiling half uncover and continue to cook till tender, approximately 50 minutes (might need to go longer so taste a bean after 40 minutes and then again after 10 minutes, until cooked to desired tenderness). Remove cooked beans from pot leaving bean juice.
- In a medium bowl, add chopped onion, celery, and flaked tuna, toss gently to combine, then add cooked beans, salt, oil and bean juice, again toss gently to combine. Serve immediately or at room temperature. Buon Appetito!
Nutrition
allie @ Through Her Looking Glass says
March 24, 2016 at 2:48 pmSo I have never cooked with Borlotti Beans, Rosemary. This salad looks delicious and addictive!
Rosemary says
March 25, 2016 at 8:45 amHi Allie, Borlotti Beans are one of my favourites, give it a try and let me know what you think. Happy Easter!
Kristen says
March 24, 2016 at 1:19 pmHa!ha! We say that all the time around here, but we love our beans and this looks great!
Rosemary says
March 25, 2016 at 8:45 amHi Kristen, I find it hard not to say it! Thanks and Happy Easter!
Dawn S says
January 13, 2015 at 5:07 amAny chance pinto beans or capellini beans woyld work here.
Rose says
January 13, 2015 at 8:23 amHi Dawn, yes you can substitute pinto beans for Borlotti (or sometimes called Roman beans). I think you mean cannellini beans (capellini is a very thin speghetti pasta) and yes you could also substitute with these.
Danica says
May 2, 2014 at 12:30 amThis salad is really great with the addition of chopped fresh basil and red onions.
rose says
May 2, 2014 at 6:49 amHI Danica, great idea, it really is a delicious bean salad. Thanks
1nicblog says
April 29, 2014 at 6:33 amooh I love white bean & tuna salad! I’ve not had borlotti beans before but I’m definitely going to look for them.
rose says
April 29, 2014 at 7:09 amHi, I’m sure you will be able to find them and then give it a try, they are delicious.