Ingredients
- 16 ozs dark kidney beans (red)
- 12 ozs tuna in water (drained)
- 200 gr elbow macaroni (cooked)
- 120 gr swiss cheese (shredded)
- 60 gr onions (chopped)
- 30 ml vinegar (white)
- 7 gr parsley
- 3 gr salt
- 1 gr black pepper
Prepare pasta according to package directions. While pasta is cooking, combine tuna, beans, onions, and parsley in a mixing bowl. In a small bowl, whisk together vinegar, salt, and black pepper. When pasta is done, drain it well and toss it with the bean mixture. Pour vinaigrette over pasta and toss well. Spoon cheese over pasta and toss gently. Refrigerate until ready to serve.
