This white bean salad is an alternative to traditional ensaladilla rusa, made with potatoes, hard-boiled eggs, tuna, olives, and light mayonnaise. The beans add creaminess without overshadowing the classic flavours we all know and love. I like it as a starter for a summer meal, though you can also serve it as a main dish or as a side at a barbecue.
To keep the texture smooth, I recommend using small jarred white beans that are tender with barely noticeable skins. Drain them well and fold gently so they don't break apart. With three tablespoons of light mayonnaise, everything comes together: a simple way to bring legumes to the table when you're craving something cool and fresh.
If you want to keep cooking with white beans, I recommend my White beans with Swiss chard and ham and Quick white beans with clams to switch up your legume dishes.
