This quick and easy no-cook bean salad is full of flavor. If you like, mix in a few ounces of good-quality canned or jarred tuna in olive oil.
cans white beans, such as Cannellini or Great Northern, rinsed and drained
celery stalks, diced small
medium shallot, minced
1/2-ounce jar sliced Spanish olives with pimento, drained
cup chopped flat-leaf parsley
tablespoons extra-virgin olive oil
tablespoon sherry vinegar
Zest of 1 lemon, plus juice of half
teaspoon sweet Hungarian paprika, optional
Salt and pepper to taste
In a medium bowl, stir together the beans, celery, shallot, olives and parsley. Add the oil, vinegar, lemon juice and zest, paprika if using, and salt and pepper. Stir to combine well. Serve at room temperature.