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INGREDIENTS

• 1 pound dried butter beans, soaked in water overnight
• ½ cup chopped parsley
• 2-3 scallions, sliced
• 1 celery stalk, sliced
• 1 onion, sliced
• 1 (7.8 ounce) can of tuna, packed in oil, drained and flaked
• ½ cup of lemon juice
• Salt and pepper

DIRECTIONS

1. Drain and rinse the butter beans. In a casserole, add butter beans, cover with water, and simmer for 40-50 minutes until the butter beans are tender. Make sure no to simmer too much as they will become mushy.
2. Drain and let the cool down. Place beans in a salad bowl. Add all the ingredients and mix.

Romama’s Note: You can serve the Butter Beans and Tuna Salad at room temperature or cold.

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