Ingredients
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1 (14 3/4 ounce) can kidney beans, rinsed and drained
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1 cup raw zucchini, sliced
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8 mushrooms, sliced
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4 1/2 cups mixed salad greens
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4 hard-boiled eggs, sliced
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2 large vine-ripened tomatoes, sliced
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12 pitted black olives
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anchovy, to taste
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2 (6 ounce) cans solid albacore tuna, packed in water, drained
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coarsely chopped parsley
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balsamic vinaigrette, Bottled
Instructions
- Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20- 30 minutes.
- At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around edges of a large serving dish.
- Mound beans in center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, and chunks of tuna.
- Pour a bit more vinaigrette over all, sprinkle with chopped parsley, and serve.
- Cooking time is marinade time.
- Delicious with grilled olive-oiled French bread and a chilled rosé wine.