Spring is right around the corner in Oklahoma.
The Bradford Pear, Dogwood and Redbud trees are already starting to bloom. We’ve had a relatively mild winter with warmer temperatures arriving nearly a month early.
I’m getting antsy to go out foraging. Spring in Oklahoma is my absolute favorite time of year because the bounty is plentiful. Between beautiful flowers to herbs to morel mushrooms, Oklahoma has a little bit of everything.
This salad I made the other day really reminds me a lot of spring. It features blanches green beans, crispy butter lettuce and regular ol’ tinned tuna.
This salad is fresh and inviting, just like Oklahoma in spring.
Enjoy!
Tuna and White Bean Salad
A fresh and zippy salad with tuna, green beans, white beans, boiled eggs and pickled shallots.
Ingredients
Directions
- Heat a pot of water to a boil. Add green beans and boil for 1-2 minutes. Drain green beans then rinse under cold water.
- In a small bowl, add shallots and red wine vinegar. Stir in a pinch of salt. Refrigerate until ready to serve.
- Make the salad: top a bed of lettuce with tuna, green beans and navy beans. Season with oregano, salt and pepper. Add quick-pickled shallots and boiled egg. Serve with your favorite vinaigrette.
