Polly’s Rainbow Bean Salad with Tuna Drizzled with Herbs de Provence Vinaigrette

  • 1 lb (cooked and drained then weighed on a good quality kitchen scale )Bob’s Red Mill 13 bean soup mix
  • One 4 ounce can Starkist tuna with oil and a mega 3 fatty acids, undrained. 100% wild caught
  • 4 roasted garlic cloves, minced finely
  • 2 to 4 tablespoons of my homemade Herbes de Provence Vinaigrette on site
  • The sprinkling of good quality red wine vinegar
  • Tiny bit of garlic salt
  • fresh parsley or a lesser amount of dried parsley to taste
  • Simply just mix all the ingredients in a large bowl and Serv is a main course for vegetarian entree.
  • I did something kind of strange but it sure was good and Spoon some of the bean salad into a wide mouth taco shell that I had warmth in my convection oven.

Polly’s Herbes de Provence vinaigrette

  • 1/4 cup red wine vinegar
  • 3/4 cup canola oil or extra virgin olive oil
  • 1/2 teaspoon of herbs de Provence Seasoning
  • 1/4 teaspoon to 1/2 teaspoon minced garlic

Mix all ingredients and mix well and store in a cruet.