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Spanish potato, tuna and white bean salad
A rustic Spanish potato salad with chunks of tuna, white beans, colorful peppers and green olives tossed in a richly-flavored olive oil, red vinegar and smoked paprika dressing.

1 lb. (500g) peeled potatoes—cut into bite-size pieces

½ each red and green pepper—deseeded and diced
¼ red onion—finely diced
12 whole pitted green olives
½ cup canned cannellini beans—rinsed and drained
6 oz (180g) canned tuna in olive oil—drained and broken into chunks
2 tablespoons finely chopped fresh flat-leaf parsley
4 tablespoons extra virgin olive oil
1½ tablespoons red wine vinegar
1 clove garlic—minced
½ teaspoon ground cumin
½ teaspoon Spanish smoked paprika
1 teaspoon salt

1/3 teaspoon freshly ground black pepper


COOK the potatoes in boiling water for 10 minutes, adding the red and green peppers to the pot for the final 3 minutes of cooking. PLACE the olive oil, vinegar, garlic, cumin, paprika, salt and pepper in a jar with screw-top lid and shake to combine. DRAIN the potatoes and peppers and place them in a large bowl with the red onion, green olives, white beans, tuna and parsley. POUR the dressing over the salad ingredients and toss gently until well combined.



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